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:

1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a pot, heat the butter over medium heat. Add minced garlic and sauté until fragrant.
3. Add the corn kernels to the pot and cook for a few minutes until they're heated through.
4. Pour in the chicken or vegetable broth and bring to a simmer.
5. Stir in soy sauce and sesame oil. Adjust seasoning if needed.
6. Divide the cooked ramen noodles into serving bowls.
7. Ladle the hot broth with corn over the noodles.
8. Garnish with chopped green onions and, if desired, top with a soft-boiled egg.