todays soup looks very sexy. may we be so blessed to be graced w the recipe ——— sure! i don't really follow a recipe so these are all just guesstimates... i recommend tasting as you cook to see if it tastes good or if you wanna add something - water (~600ml) - red miso paste (~3 tbsp) - chicken bouillon powder (~1 tbsp) - mirin (~2 tbsp) - any plain rice wine (~1 tbsp) - soy sauce (~1½ tbsp) - sugar (~1 tbsp) - ajinomoto msg (to taste, i think i put about 2 tsp) - minced garlic (1 clove, or you can use like a dash of garlic powder) - dried wakame seaweed (~1 tbsp) - (optional) white pepper to taste - (optional) curry powder to taste - somen noodles just mix all the ingredients in the water and boil! i cook the somen noodles inside the soup as well for the extra flavor. top with whatever you like. i put sesame seeds and some chashu on top which is kinda time consuming to make and sometimes a multiple person job (me and my mom use this recipe https://iceorrice.com/rolled-chashu-for-ramen-instant-pot) we also reuse the marinade to store some (peeled) hard boiled eggs in it for a few days to have some ramen eggs without having to make a separate marinade! i like to put the ramen egg in while i'm heating up the soup to warm up the egg since it'll be fresh from the fridge