Ramen with Ham, Corn, and Sage Butter>
- Stock or broth (I use around 240 mL for 1 serving)
- Ramen noodles
- Soy sauce
- Rice vinegar
- Liquid amino seasoning (optional)
- Fresh sage
- I start by making a super basic (though non-traditional) tare (タレ) from soy sauce, rice vinegar, liquid amino seasoning, and sage butter.
- 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.
- Once the butter starts to brown and the sage is a bit crispy, remove from heat and set aside.
- 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.
- To the bowl add a little less than a tablespoon of your sage butter (leaving a bit left over for topping).
- 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.
- 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.
- Boil a pot of water, and cook your ramen noodles until done.
- Transfer noodles to bowl, and turn noodles over to thinly coat them in your tare and sage butter.
- Pour broth over noodles, and top with a tablespoon or two of corn, your ham (or alternative), and an extra teaspoon of sage butter.