We had
Miso ramen with the same toppings as those on the day before. It was pretty good, too! Apparently Sun Noodle creates different noodle's thickness and texture for a different soup to make the best combination. Ramen noodles for
Miso soup were slightly thicker than those for
Shoyu soup. I thought both were equally wavy, but I might have not notice that actually there were difference between them. Anyway, What we should do now is stock fresh ramen noodles in freezer!
