Pork Ramen Noodle Soup

I don't think I know any college students who don't have at least one or two packages of ramen noodles in their cupboards.  But the seasoning packets, in my opinion. are too boring!!  So I decided to spice things up and make the soup more satisfying by adding two kinds of pork, vegetables, and a real broth--not some salty, nasty seasoning packet!  This is ramen, a little closer to the real stuff you would get at a Japanese restaurant.

Pork Ramen Noodle Soup

1/2 block dried ramen noodles
1/2 cooked, frozen corn cob, thawed (or use roughly 1/4 c. bagged frozen corn)
1/2 carrot, pealed
1 oz. pork belly
1 oz. char sui pork
1 spring onion
1 c. turkey stock (or use chicken stock)
2 tsp. shaoxing rice wine
2 tsp. soy sauce

Cook the ramen according to package directions.  Drain and rinse with cold water.  Set aside.

Cut the pork belly into 1/2 in. cubes.  Heat a pot over medium heat and add the pork belly.  Do not add oil.  Cook 3-4 minutes until the meat has cooked through.

Dice the carrot into 1/4 in. pieces and add to the pot.  Stir into the pork belly pieces and cook 1-2 minutes.  The carrot should brown slightly.

Mix the turkey stock, rice wine, and soy sauce.  Add to the pot and bring to a boil.  Simmer 2 minutes to cook the carrot.

Using a sharp knife, cut the corn kernels from the cob.  Slice the char sui into 1/8 in. slices.  Add the corn and char sui to the soup.  Simmer 2-3 minutes, until the pork is well heated through.

Slice the spring onion into 1/2 in. pieces on the diagonal, and add to the soup.  Simmer 1 more minute.

To serve, put the noodles in the bottom of a serving bowl and spoon the soup over top.