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
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
Butter Corn Ramen
Superb Very Well Explanation And Very Satisfying Love To Make
butter corn ramen
Week Night Delight
I am a teacher and cooking on a week night is usually something to be majorly avoided, but this recipe is definitely do-able after work. I recently found Marion”s channel on YouTube and got inspired. This evening, I made this dish for my partner, his mother and me. I subbed ground turkey for pork. It was a total success! It took roughly an hour to make.
My biggest advice is that timing is everything. The recipe gives a good pace with the directions. Somethings can be done simultaneously. I’d maybe recommend low sodium chicken broth if you’re using store bought.
Thanks for the great recipe!