Corned Beef Ramen Bowl with Miso-Maple Glaze and Pickled Vegetables

Begin by preparing the corned beef; place it in a large pot and cover it with water. Add 2 tablespoons of pickling spice and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer for 3 hours, or until the beef is tender. While the beef is cooking, prepare the miso-maple glaze by whisking together 1/4 cup of miso paste, 2 tablespoons of maple syrup, and 1 tablespoon of soy sauce in a small bowl.

Set aside. After the corned beef is cooked, remove it from the pot and let it rest for 10 minutes before slicing it thinly against the grain.

In the same pot, cook 4 servings of ramen noodles according to package instructions, then drain and set aside.

For the pickled vegetables, combine 1 cup of thinly sliced cucumbers, 1 cup of shredded carrots, and 1/2 cup of thinly sliced radishes in a bowl.

In a separate bowl, mix 1/2 cup of rice vinegar, 1/4 cup of sugar, and 1 teaspoon of salt until dissolved, then pour over the vegetables and let them pickle for at least 30 minutes.

To assemble the ramen bowls, divide the cooked noodles among four bowls, top each with sliced corned beef, drizzle with the miso-maple glaze, and add a generous portion of pickled vegetables.

Garnish with sliced green onions and sesame seeds before serving.