10 minutes. Serves 1.
Creamy Corn Ramen
- Sapporo Ichiban Shio Ramen 1 bag
- Egg white 1
- Canned Corn ¼ cup
- Corn starch 2 tsp
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.
Add ¼ cup of canned corn to the remaining soup and bring to a boil. Once boiled, reduce the heat to low.
Add 2 tsp of cornstarch to soup and whisk until broth thickens.
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.)
Remove from heat and pour over the noodles in a bowl, mix, garnish with green onion.