Corn Ramen
Servings: 2 Servings
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Ingredients
- 2 ears corn husked
- 2 green onions thinly sliced and green and white separated
- 2 large blocks instant dried ramen noodles
- 1/8 cup Braggs soy seasoning or low sodium soy sauce
- 1/8 cup vegan unsalted butter
Instructions
- Husk the corn and wash. Cut off the knobby end and slice off the corn kernals. Place them in a bowl and set aside.
- Snap each corn cob in half and place them in a medium large pot, along with the white parts of the green onions. Add 5 cups of water to the pot as well as the white parts of the green onion. Bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium and let simmer for 8-10 minutes until aromatic .
- Remove the corn cobs from the broth and add the ramen blocks. Add a little more water to cover them if needed. Cook, gently stirring with a chopstick to loosen the noodles, until most of the liquid is absorbed and the noodles are just separated, about 2-3 minutes.
- Reduce heat to medium low and add the corn kernels, soy sauce and butter. Stir gently for 1 to 2 minutes, until the noodles are softened, and the corn is barely cooked. Don't overcook.
- Spoon ramen evenly into two large soup bowls. Top with the remaining green onion and serve immediately.