Miso Ramen

I do not at all claim to be knowledgeable about the subtle art of Japanese cuisine.  This soup is my Asian inspired version of American comfort food.  Miso Ramen at a proper Japanese restaurant will be made with dashi, miso, and good noodles.  I don't eat seafood so I made my own broth:  bouillon cubes, ginger, soy sauce, sesame, white pepper, sometimes I use lemongrass too.  Usually I prefer white miso for this because it's sweet and mellow.  Your toppings can be anything you like, here I used LightLife Smart Bacon, greens, and peas.

If you use dry noodles, soak them in cool water to rehydrate them and remove some of the sodium and starch.  Make sure to separate the noodles so that they can absorb as much as possible and change the water if it gets cloudy.  If you use fresh noodles, they should probably be blanched before adding to the soup, but follow whatever instructions come on the package.

Make your broth and bring to a boil.  Add miso and stir to dissolve.  Add the noodles and warm them through.  Serve the noodles in a bowl and pour broth on top.  Add warmed toppings and slurp away the cold weather.