Garlic Butter Corn Sapporo Ramen

Ingredients

• 2 portions Sapporo-style wavy ramen noodles
• 3 tbsp Red miso paste
• 4 cups Chicken or pork broth
• 2 slices Unsalted butter, thick
• 1/2 cup Sweet canned corn
• 3 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• 100 g Ground pork
• 1 handful Bean sprouts(optional)
• 2 stalks Green onions, sliced

Instructions

1. 1

   Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, then drain.

2. 2

   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.

3. 3

   Add the bean sprouts to the pot and stir-fry for 1 minute until slightly softened.

4. 4

   Pour in the broth and bring to a gentle simmer, being careful not to let it reach a rolling boil.

5. 5

   Whisk in the miso paste using a strainer or small whisk until completely dissolved into the broth.

6. 6

   Divide the cooked noodles into two deep bowls and pour the hot miso broth and pork mixture over them.

7. 7

   Top each bowl with a generous spoonful of sweet corn and a few slices of green onion.

8. 8

   Place a thick slice of butter right in the center of the hot soup so it begins to melt and create a creamy texture.