Featured Recipe

Creamy Corn Ramen

10 minutes. Serves 1.

Ingredients:

  • Sapporo Ichiban Shio Ramen 1 bag
  • Egg white 1
  • Canned Corn ¼ cup
  • Corn starch 2 tsp

Directions

 

 

STEP 1

Boil 2 cups of water in a saucepan, add the Sapporo Ichiban Shio Ramen noodles,
make as indicated on the package, and move noodles to a bowl leaving broth in the saucepan.

 

 

STEP 2

Add ¼ cup of canned corn to the remaining soup and bring to a boil. Once boiled, reduce the heat to low.

 

 

STEP 3

Add 2 tsp of cornstarch to soup and whisk until broth thickens.

 

 

STEP 4

Immediately pour in 1 egg white and gently wish for 4-6 seconds. (You don't want to mix it until it is fluffy like scrambled eggs. A few gentle whisks will suffice.)

 

 

STEP 5

Remove from heat and pour over the noodles in a bowl, mix, garnish with green onion.