Steps

1. Prepare Kyomu Ramen (cup noodle).
   🕒 00:00
2. Add the attached powdered soup and pork back fat to the cup noodle, add a little less hot water, place the liquid soup on top, and wait for 3 minutes.
   🕒 04:53
3. Stir the finished ramen well.
   🕒 06:25
4. Add the liquid miso soup and stir well again.
   🕒 06:37
5. Add the attached small packet of bonito flakes and mix to spread the aroma.
   🕒 06:47
6. Add the attached sauce and mustard to the natto, and mix well.
   🕒 09:04
7. Add all of the mixed natto (1 pack) to the Kyomu Ramen.
   🕒 11:06
8. Sprinkle Ichimi chili powder to taste, if desired. 【Chef's Tip!】 Adding natto provides protein and improves nutritional balance.
   🕒 11:41
9. Finely chop the long green onion.
   🕒 14:48
10. Toss the chopped long green onion with 1½ tsp sesame oil.
    🕒 14:21
11. Add ½ tsp doubanjiang and 2 dashes MSG(Ajinomoto) (MSG), and mix well.
    🕒 14:48
12. Place the prepared spicy green onions on top of the Kyomu Ramen.
    🕒 16:38
13. Heat a dash of sesame oil in a frying pan and sauté 50g ground pork.
    🕒 18:30
14. Lightly season the ground pork with salt and pepper to taste to bring out its aroma.
    🕒 18:42
15. Add 2½ tsp ground sesame seeds to the sautéed ground pork and mix.
    🕒 19:08
16. Add ra-yu (chili oil) to taste, if desired.
    🕒 19:16
17. Place the prepared meat miso on top of the Kyomu Ramen. 【Chef's Tip!】 Sautéing the ground pork enhances its umami, and ground sesame seeds deepen the richness.
    🕒 19:41
18. Place corn (to taste) in a heatproof container and heat in the microwave for 30 seconds.
    🕒 21:15
19. Lightly season the heated corn with salt and pepper to taste.
    🕒 21:26
20. Place the heated corn and 10g butter on top of the Kyomu Ramen.
    🕒 21:54
21. Sprinkle with black pepper to taste, if desired.
    🕒 22:28