Ramen - Japan's Greatest Invention

Now that everyone has gotten their books and gear for school, and adjusted to being on a schedule again, it's time to find ways to stretch that student budget. Many a starving student has turned to ramen, the Japanese instant version of Chinese style noodles. Debuting in 1958, they are made by making thin, quickly re-hydrated noodles, then steaming them, and frying them at 140℃, and air-drying them at 80℃. The traditional versions of these light yellow noodles are made from hard wheat flour, water, and alkaline salts and are somewhat stiff precooked. They are usually cooked in water with a pH of 5.5-6, often adjusted by adding something acidic. Once cooked, they are drained, washed, and cooled in running water. Ramen has come a long way from its humble beginnings, with regional ramen variations throughout Japan, as well as its own fan sites, museums, and video games. The recipe below may not be the real deal you would get at a restaurant, but I'm sure you can find other uses for the $15 you won't be spending.

Ingredients

2 packages of your favourite instant ramen noodles (Maruchan and Top Ramen are popular brands)
950 mL chicken stock
14 mL olive oil
5 mL red miso paste
240 g sweet corn
230 g fresh spinach, chopped
170 g cooked chicken (leftovers can be used)
14 g unsalted butter
4 large eggs
4 green onions, thinly sliced
toasted sesame oil (for drizzling)
nori (a paper-like, edible, toasted seaweed used in most kinds of sushi, found in Asian supermarkets; optional splurge)

1. Bring some water to boil in a saucepan. Once boiling, reduce the heat until the water is just simmering, and gently add the eggs and cook them for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let them cool completely before peeling them.
2. In another saucepan, melt the butter and add the corn kernels, stirring to coat them, and season them with salt and pepper. Place the corn in a bowl. Add the olive oil to the pan and cook the spinach until it just begins to wilt.
3. Heat the chicken stock in a suitably sized pan just until it's boiling, then whisk in the miso paste. Add the ramen noodles and cook according to the directions on the package, but use only one seasoning packet. As soon as they are finished, serve them in bowls, by adding the noodles, corn, spinach and chicken, then ladling some of the broth over top. Finish the bowls with the sliced green onions, the soft boiled eggs cut in half,  and a drizzle of sesame oil. Serve with the nori on the side of the bowl.