• 2 x 90g Hakubaku Ramen Noodles
• ½ Cup whole corn kernels
• ½ Cup bean sprouts
• 1 tablespoon butter
• Salt to taste
• 5 Cups vegetable soup stock
• 2 teaspoons sesame seeds
Corn Ramen Soup
Put butter into a frying pan and melt. Add corn kernels and bean sprouts and saute for 2 minutes. Remove from heat and set aside.
Place ramen noodles into boiling water for 2 minutes and drain.
Put the soup stock into a saucepana nd add salt to taste. Add ramen and heat through. Place ramen and soup into serving bowls. Top with sauteed corn and bean sprouts.
Sprinkle with sesame seeds and serve.