Step 1

Prepare a rimmed baking sheet with aluminum foil. Spray a thin coat of oil onto the foil. Place taro root slices onto foil. Spray a thin coat of oil onto each piece of taro root. Season lightly with salt and pepper. Place another layer of foil tightly across the top of the baking sheet to create a seal.

Step 2

Place baking sheet into cold oven. Set to 425F.

Step 3

After 20 minutes, remove the foil and return the baking sheet to the oven to allow the taro root to bake uncovered.

Step 4

After 12-15 minutes (when the bottom side of the taro is browned) flip the taro slices. After 12-15 additional minutes, when both sides are browned, remove the baking sheet from the oven and set aside.

Step 5

Cook noodles according to the instructions on the package. Taking care not to discard the boiling water, drain and rinse the noodles briefly with cold water to stop the cooking. The noodles should be pleasantly chewy.

Step 6

Use the same pot of boiling water to blanch the shiitake and enoki mushrooms, 2-3 minutes each, until cooked through.

Step 7

If boiling the taro root, place the taro root slices into the boiling water and boil for 5-6 minutes until cooked through. Watch closely and remove the slices if they begin to dissolve in the water.

Step 8

Fill the bowl halfway with hot ramen broth.

Step 9

Add ¼ of the cooked noodles to the bowl.

Step 10

Top with a quarter of the mushrooms, roasted taro slices, tablespoons of corn kernels, green and onion.

Step 11

Sprinkle roasted sesame seeds and add a drizzle of toasted sesame oil.

Step 12

Serve and enjoy immediately.