Hard core ramen lovers would hate me for changing up regular ramen like this.  But I usually like it better when I mix up the original ramen to something else.  This time I chose Miso Ramen.  I can't say it tastes like Japanese Miso ramen.  Since I just used Miso and I don't really know how Japanese Ramen is made.  I can't take too much heat....how shameful for the Korean to say...but I can't eat Shin Ramen, the staple Korean Ramen, that Koreans typically consider as the standard ramen.  Too spicy for me.  I didn't use Shin Ramyun for this ramen anyways, but still just wanted to point out that not all Koreans can take the heat.

Well, back to the my version of miso ramen.

This is what I used.  And this is the only sauce/seasoning I used.  Pretty easy huh?  But if you want to be

more sophisticated, my mom usually adds katsuobush and less miso for the soup.  Me? I just put plenty of

miso paste to taste.  Nicely salty and thick.  Mmmmm...

I boiled the water with miso and the veggie flakes that came with the original ramyun.  Chopped some onions.  Love onion.

Then, when it finally started to smell good and boiling, added ramyun. I didn't use the ramyun seasoning packet!!

Onion just seemed to be not enough for me.  Looked around and found some baby bokchoy.  Just add them when you are all done so

it doesn't lose its crispiness and fresh green color.  Pardon messy background.  I was hungry...what can I say? *Blush*

And you're done! You can opt out in any of the veggie flakes or bokchoy.  Be creative and be adventurous!

As a pho addict, I couldn't resist adding fresh mung bean sprouts...sigh....it was good and comforting..

My comfort and quick meal.

I really wanted some pickled ginger or pickled radish at least, but didn't find any...regular kimchi would be

too strong to pair with this miso ramyun so luckily had white non-spicy kimchi...

It didn't pair up perfectly with miso ramyun, but better  than nothing.

I am full, warmed up, and satisfied.  Ahh~I love miso ramyun.

Hope you like this too...Enjoy!