Creamy Sweetcorn Ramen

Creamy Sweetcorn Ramen

Sweetcorn is highly underrated in my opinion, you always see it boiled and on the side of a childs plate, either that or grilled with butter at a barbecue. It doesn’t get the airtime it deserves! Here is a favourite way I like to use it, as the base of a soup, in this case using it for ramen. It’s creamy, nourishing, wholesome and delcious and I just know it’s a recipe you will consistently come back to!

Serves: 2

15

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 320g sweetcorn
  • 0.5 tin coconut milk
  • 3-inch piece ginger
  • 4 garlic cloves
  • 1 shallot
  • 0.25 stock cube
  • 2 nests ramen noodles
  • 3 sprigs spring onion, finely sliced
  • 2 tbsp fresh chives, chopped
  • 2 eggs
  • 1-2 tsp chilli crisp oil
  • 1 tsp sesame seeds

🔄Natalia Rudin's Suggested Substitutes

eggs fried tofu, prawns or chicken

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