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White Ramen with Corn

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Servings: 4 people
Something easy and simple for when you want some ramen you can make it fancy or you can make it easy. I will post a recipe for fancy ramen at some point on this blog so keep posted for more!

Ingredients

  • 6 cups rich chicken stock
  • Better Than Bullion 1 Tbsp chicken
  • 2 Tablespoon low-sodium soy sauce
  • 2-3 cloves fresh garlic minced
  • 2 tsp fresh ginger minced
  • 2 Tablespoon mirin
  • 1 Tablespoon oyster sauce
  • 2 Tablespoons fish sauce
  • 2 teaspoons of MSG
  • 2 teaspoons chicken seasoning See notes
  • 2 Tbsp of white miso
  • 1 15 oz. can Sweet Whole Kernel Corn
  • 1 large egg

Instructions

  • In a large pot over medium heat, add the oil. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, mirin, oyster sauce, fish sauce, MSG, chicken seasoning and miso and stir to combine. Cook for another minute.
  • Add the egg to the broth and stir to thicken the broth.
  • Add the stock, cover and bring to a simmer.
  • In a separate pot, cook the ramen noodles until al dente (just before fully cooked to avoid overcooking them). Drain the water. Toss the noodles with some oil to prevent sticking.
  • In each serving bowl place the noodles, broth, and corn.

Notes

  • Miso, you can use whatever flavor you like, if you want a heartier flavor the Hikari Haccho miso is really good. Light or white miso has some flavor but not a lot if you prefer a more delicate flavor.
  • To prevent the Miso from sitting in a clump at the bottom of the stock, using a ladle add the miso and scoop some of the hot broth into it. Using a separate spoon stir and smash the miso in the ladle. Dump the broth and repeat the process until the miso is fully incorporated.
  • I use the Three Crabs Brand Fish Sauce it has 3 crabs on the bottle the best fish sauce at an HMart or Pacifica Ocean Market.