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<!DOCTYPE html>
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<title>MX - Ramen with Ham, Corn, and Sage Butter</title>
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<h2>Ramen with Ham, Corn, and Sage Butter</h2></>
<p>Tools:</p>
<ul>
<li>Bowl</li>
<li>Pot</li>
<li>Pan</li>
<li>Chopsticks</li>
</ul>
<p>Ingredients:</p>
<ul>
<li>Stock or broth (I use around 240 mL for 1 serving)</li>
<li>Ramen noodles</li>
<li>Soy sauce</li>
<li>Rice vinegar</li>
<li>Liquid amino seasoning (optional)</li>
<li>Butter</li>
<li>Fresh sage</li>
</ul>
<p>Procedure:</p>
<ol>
<li>I start by making a super basic (though non-traditional) tare (タレ) from soy sauce, rice vinegar, liquid amino seasoning, and sage butter. </li>
<li>For the sage butter, heat a tablespoon or so (depending on how many servings you're making; about one per serving) of butter an a pan, and once bubbling add a leaf or two of sage. You might be able to use something other than butter, such as a mild oil, but I haven't tested any.</li>
<li>Once the butter starts to brown and the sage is a bit crispy, remove from heat and set aside.</li>
<li>In a bowl, add a splash or two of soy sauce and liquid amino, and a few drops of rice vinegar. This will be your tare, which serves to season your broth.</li>
<li>To the bowl add a little less than a tablespoon of your sage butter (leaving a bit left over for topping).</li>
<li>Heat up your broth, and make it a little less concentrated than you might otherwise. The tare, butter, and toppings will add their own flavor which I don't like to overpower with a strong broth.</li>
<li>Put some ham, bacon, tofu, mushrooms, or whatever you prefer for a "meaty" component in a pan, and saute until a bit crispy and browned.</li>
<li>Boil a pot of water, and cook your ramen noodles until done.</li>
<li>Transfer noodles to bowl, and turn noodles over to thinly coat them in your tare and sage butter.</li>
<li>Pour broth over noodles, and top with a tablespoon or two of corn, your ham (or alternative), and an extra teaspoon of sage butter.</li>
</ol>
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