1 cup water
2 cups chicken broth
1 tbsp of miso paste
1 green onion, sliced
1/2 cup of corn; frozen or canned
1 soft boiled egg; sliced in half
2 andouille sausages; sliced and cooked
1 small handful of thinly slice cabbage
1 package of noodles; instant or fresh
1/2 tsp furikaki rice seasoning
Sprinkle of Japanese chili powder; optional
2 Thai chilis; optional
In a medium sized pot, heat up your water and chicken broth combo.
When warm, stir in your miso paste and mix until fully blended.
In a separate pot, bring water to a boil and cook your noodles as instructed.
Drain & set aside.
Add your noodles to the middle of the bowl.
Keep the cabbage uncooked because of how fast it wilts under the hot broth.
Pour your broth over your assembled bowl.
Top with some furikaki, chilis, chili powder and scallions.