4 cups water
2 tsp instant hon dashi powder
4 tbsp miso (red/akadashi)
3 tsp olive oil
1/2 tsp chili powder
1 tsp minced garlic
1 tsp minced/ground/powdered ginger
2 slices bacon, sliced up into squares
1 scallion
2-6 packets instant ramen (depending on how much broth you feel like using with each block of noodles)
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(Primitive bacon instincts were at work upon you - when you have bacon, you must fry it! Thus has been the way of things since ancient times.)
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Using celery instead of scallions, ramen with flavor in it (though, rinsed thoroughly before using), and seriously overcooking the garlic might also have contributed. But I think the no-dashi was the biggest problem.
LESSON LEARNED.
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