Pork and Buttered Corn Ramen Soup
- 200 g (7 oz) dried ramen noodles
- 200 g (7 oz) Chinese barbecued pork (char siu), fillet in one
- 20 g (½ oz) unsalted butter
- 2 teaspoons peanut oil
- 2 small corn cobs
- 6 cups chicken stock
- 2 spring onions (scallions), sliced on the diagonal
- 1 teaspoon grated ginger
- 2 tablespoon mirin
- 1 spring onion (scallion), with extra slices
- Using a sharp knife, cut the pork thinly into pieces.
- Discard the corn kernels from the cob.
- In a large saucepan bring the water to the boil and cook the
ramen noodles 4 minutes or until tender.
- Drain well and rinse with cold water.
- In a large saucepan, heat the oil over high heat.
- Stir-fry the ginger for 1 minute.
- Place the chicken stock and mirin and bring to the boil.
- Reduce the heat and simmer for 8 minutes.
- Place the slices of pork to the liquid and cook for 5 minutes,
add the spring onion, corn kernels and cook for another 4 - 5
minutes until tender.
- By running into hot water, separate the noodles and divide into
- Ladle on the soup and add 1 teaspoon of butter.
- Garnish with extra slices of spring onions.