Butter Corn Ramen
Servings: 2
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Ingredients
Soup
- 2 green onions
- 2 cloves garlic
- 4 slices ginger root
- 4 cups chicken broth
- 2 Tbsp soy sauce
- 1/2 Tbsp Sake
- 1/2 Tbsp Mirin
- 1/4-1/2 tsp salt
- 1/2 Tbsp sesame oil
Toppings
- 1 cup corn canned
- 2 Tbsp butter divided
- salt and pepper to taste
- 1/2 Tbsp Wakame dired seaweed
- 1 green onion
Noodles
- 2 bunches Chukamen ramen noodles dried
Instructions
- Make soup first. Cut green onions in halves. Crush garlic and peel skins. Slice ginger root. In a large pot, put chicken broth, green onions, garlic, and ginger, and cook covered for 10 minutes. Strain. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. Keep warm on low heat, covered.
- Prepare the toppings. Rehydrate Wakame in hot water. Let it sit for 5-10 minutes. Then squeeze out water. Slice green onion diagonally and thinly. Set aside.
- Strain corn from a can, and remove excess moisture with a paper towel. Melt butter in a frying pan, add corn, and cook for a couple of minutes. Season with salt and pepper. Remove from heat and set aside.
- Once everything else is ready, cook dried Chukamen according to the package. Divide the noodles in half and place them in large bowls. Pour the hot soup over the noodles and top with Wakame seaweed, green onion, corn, and butter. Serve immediately.