Miso Ramen, Serves: 2 Ninjas.

This is Uzamaki Naruto's favorite type of ramen. Since he only eats ramen, this could probably be considered 'The King of Ramen.' You are what you eat, so make a couple of these and eat them regularly and you'll have insane ninja powers or not.

Ingredients

Some of these ingredients may not be found at your local grocer, so you may want to pick up a couple things at a Japanese or Asian grocery store.

Soup:

4 L water
2 kg of raw chicken/pork bones
Diced ginger, to taste
Random greens (bok choy, Chinese cabbage, spring onion tops)
1 tbsp salt

Base:

1 tbsp cooking oil
1 ts seseme seed oil
1-2 cloves minced garlic
50 mL miso paste
25 mL soy sauce
1 tbsp liquid vegetable/beef concentrate
Chili oil, or sambal olec, or dried chili peppers, to taste

Noodles:

I have to be really adamant on this one, try your best not to substitute fresh noodles for dry instant noodle blocks. Fresh noodles will always taste exorbitantly better, the quality is very noticeable, but hey you're the one cooking it so its your choice.

2 servings of fresh ramen noodles
Optional: Homemade noodles if you have a pasta maker. Use: 1 c flour, 1 egg, and some water
Salted boiling water to cook the noodles
Hot water to rinse noodles
Cook noodles to time stated on package (3 minutes for fresh noodles)

Toppings:

Add as much as you want

Sliced cooked pork
1/10" slices of kamaboko fishcake
Tofu or beansprouts
Wakame seaweed
Sliced green onions
Sliced shitake mushrooms

PROCEDURE

Take 2 servings of ramen noodles and boil them accordingly to the packaging. If you made your own noodles or bought fresh ones and if there are no instructions boil them for 3 minutes in salted water. Rinse in a drainer with hot water and divide it into two bowls. Nicer bowls make the food look better!
Pour 4 L of water into a pot. Filtered or not, it's up to you, but personally I prefer filtered. Toss in 2 kg of raw chicken and/or pork bones, which add a good amount of flavor to the broth. Throw in the tbsp of salt, diced ginger, and the veggies.
Notch up the heat to a comfortable boiling temperature. Remember, the longer you boil, the more flavor you can pull out of those bones!
Take all the 'base' ingredients and toss them into the pot. Continue to let it boil so all the flavors can blend together.
Now, remove the bones and trash them. This is very important, I don't see how anyone could forget it, but some people are just really stupid.
Pour the 'soup base' mixture on top of the noodles, then carefully place the 'toppings' wherever looks best. The presentation of ramen is an art! Aesthetics can go a long way and even make the food taste better, some how.