Miso Ramen Noodle Soup is so good. And well, corn is so good. This time it shows up in a Japanese soup made from ramen noodles you find in those instant soup packages. The important thing, says cookbook author Amy Kaneko, is that you throw out the flavor packets and use real broth, adding miso to fortify the flavor profile. Go organic with the broth, if you can. And start saving some sweet corn kernels for this warming winter dish.
Makes 4 servings.