Japanesevegetarianvia groq
Japanese-Style Ramen with Corn
A twist on the classic Japanese noodle soup, featuring sweet corn and a rich pork broth.
⏱270 min🍽4 servings📊medium
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Ingredients
- ●8 oz ramen noodlespreferably fresh
- ●2 lbs pork bonesyou can also use beef or chicken bones
- ●4 ears cornfresh or frozen, corn kernels work too
- ●2 tbsp soy sauceor to taste
- ●1 tbsp mirinJapanese cooking wine or substitute with sake
- ●1 bunch green onionsoptional garnish
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Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Place pork bones on a baking sheet and roast for 30 minutes.
- 3
3. In a large pot, combine roasted bones, 4 cups of water, soy sauce, mirin, and bring to a boil.
- 4
4. Reduce heat to low and simmer for 4 hours.
- 5
5. Cook ramen noodles according to package instructions.
- 6
6. Remove pork bones from the broth and discard.
- 7
7. Add corn kernels to the broth and cook for an additional 5 minutes.
- 8
8. Assemble the ramen by placing noodles in a bowl, ladling the hot broth over the top, and garnishing with green onions if desired.