Hokkaido Butter Corn Ramen

Instructions

1. Prepare the broth
   In a large pot, bring the chicken stock or dashi to a simmer over medium heat. Whisk in the miso paste, soy sauce, and mirin until completely dissolved. Keep warm while preparing other components.
2. Cook the corn
   In a medium skillet, heat 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the corn kernels and cook for 3-4 minutes until tender and slightly caramelized. Set aside.
3. Prepare the eggs
   Bring a small pot of water to a boil. Gently lower eggs into the water and cook for exactly 6 minutes and 30 seconds for a jammy center. Immediately transfer to an ice bath, then peel when cool enough to handle.
4. Cook the noodles
   Cook the ramen noodles according to package instructions, usually 2-3 minutes in boiling water. Drain well and divide among four serving bowls.
5. Assemble the ramen
   Ladle the hot broth over the noodles in each bowl. Top each serving with a portion of the buttered corn, sliced chashu pork, and two egg halves.
6. Add the finishing touches
   Place a quarter sheet of nori in each bowl, standing it upright in the broth. Sprinkle with sliced green onions. Finish each bowl with a tablespoon of butter on top, allowing it to slowly melt into the hot broth.