Totally looks like spaghetti. Maybe udon?

Miso ramen comes from Hokkaido where it’s common to add corn and butter to ramen

Adding fire roasted/charred corn is an excellent addition, especially if you like a bit more crunch

Really? Most places by me include corn in at least one of their standard bowls. Been having it for a while.

Just surprising to hear.

Thanks, they were indeed quite tasty!

Thanks, not this time, but I can share the rough process as well as the two recipes I initially started with.

I made a broth with dried shitake mushrooms and kombu, that I afterwards enhanced with carrot and onion, spring onion and some other aromatics. Then I fried some doubanjiang and garlic, added miso, mirin, sake and broth. I also created an aromatic oil by frying spring onions in grapeseed oil and I of course marinated some boiled eggs in mirin and soy sauce. (I might have added something else as well, but I am not sure)

The recipes: https://www.justonecookbook.com/homemade-chashu-miso-ramen/ https://www.justonecookbook.com/vegetarian-ramen/

The noodles are just some store bought straight ramen. For the stock I used Kombu, Shitake, Onion, Spring Onion and Carrots. The soup contains doubanjiang, garlic, Miso, Sake, Mirin and the stock. The aromatic oil was made with grapeseed oil and spring onions. And the toppings are just corn and an egg that I marinated in mirin and soy sauce.

I can’t tell for certain what OP is using, but you can get a more springy, ramen-like texture from regular spaghetti or angel hair pasta by cooking it with some baking soda added to the water (kansui or sodium carbonate would probably work as well if not better)

Not quite as good as the genuine article, but good enough for this lazy home cook at least.