800g (1.7 lb) cooked ramen noodles
2 tbsp butter, plus extra to serve
1½ cups frozen corn kernels, defrosted
8 cups chicken stock
2 soy sauce eggs, or regular boiled eggs, halved
½ cup finely sliced cabbage
¼ cup finely sliced spring onion
¾ cup mirin
1 garlic cloves, finely grated
2 tsp finely grated ginger
¼ cup shiro miso (white miso) paste
1 tbsp vegetable oil
4 garlic cloves, finely chopped
250g (8.8 oz) pork mince
2 tbsp soy sauce
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.
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.
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.
Divide cooked ramen noodles among serving bowls.
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.