Shoyu Butter Corn Ramen

Prepare the toppings before heating the soup: thinly slice 20 g green onion, cut 2 nori sheets into manageable pieces, rinse and drain 80 g bean sprouts, and have 120 g sweet corn ready. Bring the broth, soy sauce, and mirin to a simmer over medium heat, then lower the heat to medium-low as soon as bubbles appear. Keep it at a gentle simmer for 10 minutes. A hard boil can reduce the liquid too far and make the broth taste overly salty. Meanwhile, boil plenty of water in a separate pot and cook 260 g fresh ramen noodles. Remove them when the strands have separated but still feel springy, then drain thoroughly so excess starch does not cloud the shoyu broth. Add the bean sprouts and corn to the hot broth for only 2 minutes. Turn off the heat when the sprouts look slightly translucent but retain a crisp bite. Divide the noodles between two bowls and ladle in the broth, corn, and sprouts. Top the bowls with 20 g butter, the sliced green onion, and nori. Serve as the butter begins to melt into the hot soup. Cooking the broth, noodles, and sprouts for their own required times before combining them preserves a clear soup, resilient noodles, and crisp sprouts.