sweet corn ramen

this bowl of sweet corn ramen brings together the rich, savory flavors of miso and dashi with the natural sweetness of fresh corn, creating a uniquely satisfying broth. the ground pork adds a savory depth, while your choice of veggies enhances the texture and flavor of each bite. perfect for a cozy night in or make it ahead for meal prep for the week!

I used:

• 1/3 pound ground pork
• pork marinade: 1 tsp cornstarch, 1 tsp shaoxing wine, 1 tsp soy sauce
• 1 ear of yellow corn, kernels only
• 2.5 tbsp white miso paste
• 1 tsp dashi powder
• 2 tsp soy sauce
• salt to taste
• 4 cups water
• 2 servings ramen noodles
• cooked veggies of choice: I used blanched bok choy, bean sprouts, and some cubed up tofu

to make sweet corn ramen:

• mix the ground pork with cornstarch, shaoxing wine, and soy sauce, and let it marinate for ~15 minutes.
  prep your noodles and veggies of choice and set aside
• blend together dashi, miso, corn, and water
• in a medium sized pot, heat up neutral oil over medium heat and sauté scallions until fragrant
• add in the ground pork and cook until mostly browned
• strain in the blended corn-dashi broth
• cover pot with a lid and bring to a boil
• season with soy sauce and salt to taste
• ladle broth over noodles and top with tofu and veggies

other noodle recipes:

• roasted garlic soy-butter noodles
• suan la fen (hot and sour noodles)