Miso Butter Corn Ramen

Ingredients

• •2 packs fresh ramen noodles
• •3 tbsp white miso
• •2 tbsp butter
• •1 cup sweet corn
• •4 cups chicken or veggie stock
• •2 soft-boiled eggs
• •2 scallions, sliced
• •Chili crisp to finish

Steps

1. 1

   Warm the stock and whisk in the miso until dissolved — don't boil it.

2. 2

   Melt the butter in a skillet and char the corn until a few kernels pop and brown.

3. 3

   Cook noodles per the pack, then divide into two bowls.

4. 4

   Pour over the broth, pile on the buttered corn, and top with the jammy eggs, scallions, and a spoon of chili crisp.