Pork Corn and Noodle Soup is a soup traditionally served with the butter on top However for a healthier option, it can be omitted. Great and elastic soup

Ingredients 

2 small fresh corn cobs

200 g (7 oz) dried ramen noodles

2 teaspoons peanut oil

1 teaspoon grated fresh ginger

1.5 litres (52 fl oz/6 cups) chicken stock

2 tablespoons mirin (sweet rice wine)

200 g (7 oz) piece Chinese barbecued pork (char siu), thinly sliced

3 spring onions (Scallions), sliced on the diagonal

20 g (1/4 oz) unsalted butter

Method 

1. Remove the corn kernels from the cob using a sharp knife

2. Cook the ramen noodles in alrge saucepan of boiling water for 4 minutes, or until tender. Drain, then rinse in cold water.

3. Heat the oil in alarge saucepan over high heat. Stir fry the ginger for 1 minute. Add the chicken stock and mirin and bring to the boil. Reduce the heat and simmer for 8 minutes

4. Add the pork slices and cook for 5 minutes then add the corn kernels and two third of the spring onion, and cook for a further 4-5 minutes or until the corn is tender

5. Seperate the noodles by running them under hot water, then divide them among four deep bowls. 

6. Ladle on the soup, then place 1 teaspoon butter on each serving. Garnsih with the remaining spring onion and serve immediately