i bought fresh ramen noodles so i’m experimenting with a couple of homemade ramen soups this week. tonight, a seaweed-steeped broth, with red, coarse miso added late, and pak choy, a few strips of the boiled seaweed, a mollet egg, toasted black sesame seeds and hot sauce. though the amount of hot sauce pictured is not even a quarter of what i end up using. my ramen broth, like my pho broth, ends up the colour of tomato water, i’m slightly embarrassed to say. can’t help it, it’s just the way i’m used to it. maybe i’ll show you in part ii…