Ramen with Crispy Tofu & Miso Butter Corn

Directions

To make the ramen broth

1. In a large pot, bring the chicken stock up to a simmer on MED heat.

2. Turn off the heat. Add Oishii Instant Ramen Blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.

   
   

3. Fill a second large pot with water and bring to a boil. Add the noodles and cook according to the instructions on the package. Once cooked, quickly drain and portion out into each serving bowl.
   

To marinate the crispy tofu

1. In a medium bowl, combine soy sauce and mirin.
   

2. Cut tofu into 2cm cubes and place in the bowl.
   

3. Gently stir the tofu in the bowl so that it is coated with the mixture. Set aside to marinate while you make the miso butter corn.
   

To make the miso butter corn

1. Heat a large cast iron pan on LOW-MED heat. Add the corn cobs to the pan. Cook for 25-30 minutes or until the husks have browned. Turn regularly with tongs to cook evenly.
   

2. While the corn is cooking, mix the miso, butter and soy sauce in a bowl. Set aside.

3. Heat a pan at MED-HI heat and toast the sesame seeds. Agitate the pan constantly so seeds do not burn. Toast for approximately 5 minutes or until golden brown. Set aside.

4. Once the corn is cooked, remove husks and place them on a chopping board. Carefully cut corn kernels off the cobs. Place all the corn kernels into the bowl with the miso butter and combine while the corn is still warm.
   

To fry the crispy tofu

1. Heat vegetable oil in a saucepan over MED – HI heat. Using tongs or chopsticks, place the tofu in a single layer in the pan and fry all sides until golden.

2. Once fried, remove all from the pan and set onto paper towel to drain.
   

To serve

1. Spoon the hot broth into each bowl over the noodles. Place ¼ cup of corn kernels and tofu into each bowl of ramen broth. Add any other toppings of your choice, such as Soy Marinated Eggs, spring onion, radishes, julienned carrots, nori and enoki mushrooms. Serve immediately.