Corn miso ramen

Ingredients

• 2 ears corn
• 6 dried shiitake mushrooms, soaking in 1.5 litres of hot water
• salt and white pepper
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 cm x 3 cm piece ginger, minced
• 250 g fresh ramen noodles

Miso tare

• 100 g brown miso
• 2 tbsp doubanjiang (Sichuan chilli bean paste)
• 1 tbsp sake
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp toasted sesame seeds, lightly ground in a mortar and pestle

Cured eggs

• 4 eggs
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp sake
• 1 tbsp mirin

To serve

• 1 tsp rice vinegar per bowl
• braised bamboo shoots (menma)
• 3 spring onions, finely sliced
• 25 g cold butter
• 1 sheet nori

Curing time: 2 days

Instructions

1. Bring a medium saucepan of water to the boil over high heat. Prick a hole in the base of the eggs and boil for 6 ½ minutes. Transfer the eggs to a large bowl of iced water to cool completely and peel. Place the peeled eggs in a large ziplock bag with the remaining curing ingredients and ½ a cup of water and seal. Refrigerate for 2 days to marinate.
2. Steam the corn over simmering water for 10 minutes, or until bright yellow and cooked. Alternatively, rinse the corn in cold water, wrap in plastic wrap and microwave for about 4 minutes until cooked. Cut the kernels from the cobs and reserve the kernels and the cob.
3. Drain the shiitake mushrooms, finely chop the caps and discard the stems. Place the corn cobs and reserved shiitake soaking liquid in a large saucepan with 1 tsp of salt. Bring to a simmer and simmer for 15 minutes.
4. Combine the miso tare ingredients in a medium bowl and set aside.
5. Heat a wok over medium heat and add the sesame oil and vegetable oil. Fry the garlic and ginger until fragrant, then add the mushroom caps and miso tare. Fry for a minute until fragrant, then ladle in the mushroom corn stock and stir until it reaches a soupy consistency. Taste and adjust seasoning with salt and white pepper. It should taste quite salty.
6. Prepare the ramen noodles to your liking, then divide between serving bowls. Pour over the miso broth, season with rice vinegar and arrange the cured egg, corn kernels, bamboo shoots, spring onion, cold butter and nori on top.

Photography by Kitti Gould.

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