Corn Ramen Soup
SERVES: 4 DIFFICULTY: Easy COOKING TIME: 10 minutes
A simple soup that is tasty and brings the Ramen shop into your own kitchen
• 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
Put butter into a frying pan and melt. Add corn kernels and bean sprouts and sauté for 2 minutes. Remove from heat and set aside.
Place ramen noodles into boiling water for 4 minutes and drain.
Put the soup stock into a saucepan and add salt to taste. Add ramen and heat through. Place ramen and soup into serving bowls. Top with sautéed corn and bean sprouts.
Sprinkle with sesame seeds and serve.