| No images? Click here  Bacon and Egg Mazemen  What if you took pasta carbonara but made it with alkaline noodles instead? That sounds great! But what if, instead of just subbing in ramen for spaghetti, you took the idea further, offering a carbonara-ish flavor profile but added in some flavors that are more identifiably Japanese: soy sauce, mirin, and the savory, smoky shaved flakes of fermented, smoked, cured, and dried bonito? Well, then you'd be some kind of ramen genius. Ingredient rec  Katsuobushi (Shaved Dried Bonito Flakes) Katsuobushi is a Japanese pantry staple, but it isn't strictly necessary for this recipe. However, it does add a smoky, savory complexity that makes the dish especially delicious. More uses for those ramen noodles
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