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Express Butter Corn & Pork Miso Ramen

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My express ramen cooks in just 15 minutes, using pork mince and already cooked ramen noodles. For my ramen I’ve made a miso tare - white miso blended with mirin, garlic and ginger. This one has such an epic flavour, yet it’s so quick to make. 

WATCH THIS RECIPE

EXPRESS BUTTER CORN & PORK MISO RAMEN

PREP TIME

15 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

800g (1.7 lb) cooked ramen noodles

2 tbsp butter, plus extra to serve

1½ cups frozen corn kernels, defrosted

8 cups chicken stock

soy sauce eggs, or regular boiled eggs, halved

½ cup finely sliced cabbage

¼ cup finely sliced spring onion

sesame seeds

 

Miso tare:

¾ cup mirin

1 garlic cloves, finely grated

2 tsp finely grated ginger

¼ cup shiro miso (white miso) paste

 

Pork topping:

1 tbsp vegetable oil

4 garlic cloves, finely chopped

250g (8.8 oz) pork mince

2 tbsp soy sauce

Steps
Step 1

To make the tare, place the mirin, garlic and ginger in a small saucepan over medium heat. Bring to a gentle simmer, then dissolve the miso into the liquid (use a soup ladle and a spoon to help). Set aside for later.

Step 2

For the pork topping, heat the oil in a frying pan over high heat. Add the garlic and pork and stir-fry for 2-3 minutes or until the pork is almost cooked. Add the soy sauce and cook until the liquid has evaporated and the pork is cooked through. Remove from the heat and set aside for later.

Step 3

In the same pan that you cooked the pork, heat the two tablespoons of butter over medium-high heat. Add the corn and toss until warmed through.

Step 4

Divide cooked ramen noodles among serving bowls.

Step 5

Heat the chicken stock in a large saucepan over high heat. When simmering, stir through the miso tare. Ladle the soup over the noodles. Top with the pork, corn and a small pinch of sliced cabbage. Top the corn with extra butter. Add half an egg to each bowl and top with spring onion and sesame seeds.

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