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Butter Corn Ramen
We will show you how to make Hokkaido Butter Corn Ramen. Our rich and creamy ramen is easy to prepare, as we used store-bought chicken broth as a base. If you're craving delicious ramen but don't want to settle for instant options, this recipe is for you. Hope you like it!
Ingredients:
- 2 packs of ramen noodles
- 4 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Green onions, chopped (for garnish)
- Soft-boiled eggs (optional, for topping)
Instructions:
- Cook the ramen noodles according to package instructions. Drain and set aside.
- In a pot, heat the butter over medium heat. Add minced garlic and sauté until fragrant.
- Add the corn kernels to the pot and cook for a few minutes until they're heated through.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Stir in soy sauce and sesame oil. Adjust seasoning if needed.
- Divide the cooked ramen noodles into serving bowls.
- Ladle the hot broth with corn over the noodles.
- Garnish with chopped green onions and, if desired, top with a soft-boiled egg.
*Recipe on video and text may differ from each other!
How to cook Butter Corn Ramen:
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