Deviled Egg On Shoyu Ramen Nest

Make boiled eggs and cut the eggs vertically. Separate the egg yolk in a small bowl and mix with sweet relish, mayonnaise, salt, and pepper. Fill the empty part of the eggs with the mixture. The deviled eggs are ready!
Cut the chashu, sausages, and kamaboko into small bite sized slices. Shell the edamame and set aside.
Boil plenty of water in a pot and follow the package instructions to cook the ramen noodles. Once the noodles are cooked, drain well.
Prepare the soup by mixing the soup base and hot water in a bowl.
Add in the noodles and let it sit for about 3 minutes to soak in the flavor. Using a strainer, drain well.
Thinly apply butter inside the round egg tart mold, and coat with flour.
Place the ramen noodle from Step 2 and shape with the mold. Gently push down the noodles so that it is thin and shaped with enough space to decorate the center with toppings.
In a 350°F (180°C) pre-heated oven, bake the noodles for approximately 30 minutes (The time depends on the type of oven).
Remove the tart mold from the oven and let it cool. Remove the noodles from the tart mold, and the ramen nest is ready!
Once the ramen nest is cooled down, decorate with deviled egg, chashu or sausage, kamaboko, and edamame. Enjoy!