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Butter Corn Ramen is a kind of ramen well-known within the Hokkaido area. It’s topped with corn cooked in butter, which makes the soup creamy and wealthy, with a fragile stability of buttery taste and the sweetness of corn. Our Butter Corn Ramen presents a simple do-it-yourself model. Since we use store-bought hen broth as a base, there’s no must spend hours making ready the ramen soup. Whereas it’s a comparatively easy soup, including a bit of bit extra butter simply earlier than serving ensures that the soup has nice depth in style. It’s fairly straightforward to make, however timing is essential. Put together all of the toppings first, make and preserve the ramen soup scorching, cook dinner the noodles, and at last assemble all the pieces shortly. If you happen to’re craving scrumptious ramen however don’t need to eat out or accept prompt choices, this recipe is for you. Give this straightforward but delicious ramen a strive. We hope you get pleasure from it.
Servings: 2
Soup
Toppings
- 1 cup corn canned
- 2 Tbsp butter divided
- salt and pepper to style
- 1/2 Tbsp Wakame dired seaweed
- 1 inexperienced onion
Noodles
- 2 bunches Chukamen ramen noodles dried
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Make soup first. Reduce inexperienced onions in halves. Crush garlic and peel skins. Slice ginger root. In a big pot, put hen broth, inexperienced onions, garlic, and ginger, and cook dinner coated for 10 minutes. Pressure. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. Hold heat on low warmth, coated.
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Put together the toppings. Rehydrate Wakame in scorching water. Let it sit for 5-10 minutes. Then squeeze out water. Slice inexperienced onion diagonally and thinly. Put aside.
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Pressure corn from a can, and take away extra moisture with a paper towel. Soften butter in a frying pan, add corn, and cook dinner for a few minutes. Season with salt and pepper. Take away from warmth and put aside.
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As soon as all the pieces else is prepared, cook dinner dried Chukamen in response to the package deal. Divide the noodles in half and place them in massive bowls. Pour the new soup over the noodles and prime with Wakame seaweed, inexperienced onion, corn, and butter. Serve instantly.
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