Prepare toppings. Slice the naruto fish cake, scallions, and cut the soft boiled egg in half. Cook corn and remove kernels. Wash and trim the bean sprouts. Set all toppings aside.
Bring water to boil in a large pot.
Open the packet, remove noodle and put into the boiling water.
Cook the noodle for 4 minutes to al dente.
While the noodle is being cooked, empty the seasoning packet and the oil packet to a ramen bowl. *2
Add the noodles to the water and leave to cook for as many minutes as written on the packet.
Boil 1 cup of water in a kettle and pour it into the ramen bowl.
Stir the boiling water to dissolve the seasoning and oil and set aside.
When the noodle is cooked to al dente, drain the cooking water.
Add the noodles to the bowls of soup.
Top with Chashu pork, soft boiled egg, naruto the fish cake, Menma the bamboo shoots, corn kernels, bean sprouts and sliced scallions.
Stick nori seaweed sheet on the side of the noodle bowl.
*1 I used Nisshin brand Tokyo ramen*2 There were a sachet of dried ingredients too, but I did not use it as making my own topping makes this noodle tastier. *3 The prep time does not include making Ramen pork and Ramen egg. It include only slicing up the toppings.