A Hokkaido specialty featuring sweet corn and a thick slice of melting butter.
Hands-free mode with voice commands & timers
No ratings yet
Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, then drain.
In a separate medium pot, heat the sesame oil over medium heat and sauté the minced garlic and ground pork until the meat is browned.
Add the bean sprouts to the pot and stir-fry for 1 minute until slightly softened.
Pour in the broth and bring to a gentle simmer, being careful not to let it reach a rolling boil.
Whisk in the miso paste using a strainer or small whisk until completely dissolved into the broth.
Divide the cooked noodles into two deep bowls and pour the hot miso broth and pork mixture over them.
Top each bowl with a generous spoonful of sweet corn and a few slices of green onion.
Place a thick slice of butter right in the center of the hot soup so it begins to melt and create a creamy texture.
