Made miso ramen from scratch. My partner likes it!! YIPEE!!! Success.

Don't care much for the instant with all the chemicals they throw in. So, I've been searching and fiddling with the recipes.
Changed the noodle recipe to:

80ml of water
2tsp of food grade washing soda or (bake baking powder in an oven at 250F for about an hour)
1 cup of bread flour (could use AP)

knead the dough till it comes together. knead for about 3 minutes more. wrap it up in plastic and rest for an hour on a counter or in the fridge.

I cheat and use my pasta maker to knead the dough and to make the noodle. noodle should be around 1/16" thick and wide. Spagetti setting is good. When the noodle is made, coat it with flour to keep it from sticking. boil at least a 1-1/2 quart of water. when the water boils drop in the raw noodle. Use chop sticks or fork to separate the noodle as it cooks. When the water returns to boil, turn down the heat to just over a simmer for about 3 to 4 minutes. drain and rinse in hot water several times. This will keep the noodles from sticking. It should be al dente. And yes the water will foam when the ramen noodle is boiling away.

Miso soup base.

3 cups of home made chicken stock (not salted)
1 cup of water if stock is thick for total of 4 cups of liquid.
1/2 tsp of instant dashi (optional get it the asian store when you buy the miso)
2 TBS of well ground miso (miso comes in several style some have chunks of soy others are smooth paste. Use smooth paste with medium brown color)
2 tsp of oyster sauce
1tsp sesamme oil (should be brown in color) MUST!!

mix and dissolve the miso into the stock and bring to a simmer and add the remaining ingredients.

toppings:

bean sprout should be pan fried in bit of butter. put a lid on the pan to help steam the sprout.
napa cabbage. cut to bite size and also sautee in the pan.
fresh scallions diced.

if the noodle has cooled off, blanch in boiling water, drain really well and place it in two serving bowl. pour soup base over the noodles. place cooked bean sprout, napa cabbage and garnish with scallions. Some like an egg dropped in right before serving others like to have the egg cooked in the soup. (crack the egg into the soup. you don't boil the egg then remove the shell.)

condiment for the ramen is powdered/white pepper.

This was tonights dinner for us. Dec. 26 It was heaven.