I’ve put inverted commas around the word Ramen because this is a pretty bastardised version, as I’ve used a lot of western ingredients as well as mixed up Japanese & Korean flavours. BUT in all its simplicity – it’s damn tasty, cheap & filling!
Miso Sweetcorn Ramen
(serves 4 generously!)
2 Large Sweetcorn Cobs
1 Can of Creamed Corn
2 Medium Red Onions (diced)
3 Cloves Garlic (minced)
2 TBSP Miso Paste
1 TBSP Gochujang (this is a fermented Korean chilli paste which you can buy in Waitrose and most large supermarkets. You can substitute with another chilli paste or sauce or freshly chopped chillies but the Gochujang is well worth it)
1.5L Good Quality Vegetable or Chicken Stock (I made my own which is always better to do if you have the time)
300ml Single Cream
2 Packs Instant Ramen Noodles
Shichimi Togarashi Powder (if you can’t find this, for an quick alternative mix some chilli flakes with ground black pepper and black & white sesame seeds)
1) Roast the corn cobs until the kernels are nicely blackened, and remove the kernels from the cobs. Keep 1/4 of the kernels back for garnish.
2) Fry off the onions in some oil (approx 2 TBSP), until softened. Add the garlic, corn and the creamed corn. Pour in the vegetable stock and then melt the Miso paste and Gochujang into it, stirring well.
3) Let this simmer for 5-10 minutes. Add the cream and blitz with a hand blender until half is puréed. You want to maintain a mixed texture in the soup.
4) Boil the instant ramen noodles in some water until just cooked and then drain and divide the noodles between 4 large bowls. Pour the soup over the noodles and garnish with the Shichimi Togarashi and chives.