Absolutely nothing about this dish makes it ramen except for the general concept of broth on noodles with a soft boiled egg on the side. It is a delicious fusion dish none the less!
Ingredients
3/4 lb Hot Italian Sausage
1/2 Onion
1-2 cloves minced garlic
1 Tbsp flour
1 14.5 oz. can Chicken Broth (low sodium)
1 15 oz can Sweet & Crisp Corn (drained)
Milk
Cream
Italian Seasoning
Salt
Pepper
Parsely
2 Eggs
1 pack of ramen noodles (seasoning packet discarded) or 1 package curly soba noodles
Instructions
Corn & Sausage Broth
- Brown italian sausage in the bottom of a medium sauce pan on medium high heat. Add onion and garlic and cook until the onion is translucent. *You can absolutely skip the onions and garlic and add "a good shake" of onion and garlic powder later if you don't have these ingredients on hand.
- Add flour and stir to combine cooking an additional 1-2 minutes.
- Add chicken stock and cook until boiling. **Add just a bit of the chicken stock and first and use a wooden spoon to scrape the sausage from the bottom of the pan.
- Add corn.
- Fill chicken broth can mostly with milk leaving room for about a 1/4 cup cream. Reduce the temperature to medium/medium low and add the milk and cream mixture. Do not boil this mixture but instead let it cook, stirring often, while you finish the remaining ingredients- about 5-10 ish minutes 🤷♂️.
Soft Boiled Eggs
- Bring a small pot of water to a boil with enough water to cover two eggs.
- When the water comes to a boil, reduce it to a simmer and add 2 eggs.
- Simmer for 7 minutes.
- Remove from the simmering water and immediately put under cold water to cool.
Noodles
- Cook according to package directions.