Miso-ramen med svamp & majs

Så gör du

1. Simmer the stock with the mushrooms until they are tender and the broth has picked up their flavor.
2. Whisk miso with a ladleful of hot broth in a bowl until completely smooth. Return it to the pot; do not boil hard after adding miso because its delicate flavor is easily dulled.
3. Cook the noodles according to their package timing, preferably separately if you want the broth to stay clear. Drain well.
4. Blanch or simmer the pak choi briefly so it is tender but still green. Warm the corn in the broth.
5. Divide noodles between bowls, pour over the hot broth and add mushrooms, pak choi, corn and sliced scallions.

1. Simmer the stock with the mushrooms until they are tender and the broth has picked up their flavor.
2. Whisk miso with a ladleful of hot broth in a bowl until completely smooth. Return it to the pot; do not boil hard after adding miso because its delicate flavor is easily dulled.
3. Cook the noodles according to their package timing, preferably separately if you want the broth to stay clear. Drain well.
4. Blanch or simmer the pak choi briefly so it is tender but still green. Warm the corn in the broth.
5. Divide noodles between bowls, pour over the hot broth and add mushrooms, pak choi, corn and sliced scallions.