Japanese Corn Potage Ramen

Sweet corn, silky tofu-potato potage, and slurpable noodles come together in this cold-or-hot bowl inspired by Japanese corn potage. The trick is using every part of the corn — cobs for a sweet stock, half the kernels blended into a silky base, and the rest charred for a smoky, caramelized topping. Finished with crispy prosciutto, chives, and a ginger-sesame drizzle, it's comforting whether you serve it steaming hot or chilled for summer.

Serves 2

Note: Makes more broth than needed for the two servings. You can store it in the fridge for 3 days and make more noodles to go with it. Or just enjoy as a delicious soup. 

Ingredients

Corn Cob Stock

• Cobs from 3–4 ears fresh sweet corn
• 500 mL water
• 2 thin slices onion

Corn Potage Base

• Kernels from the 3–4 ears (reserve 1 cup for garnish)
• 10 g butter
• 1 tbsp finely diced shallot (optional)
• 2–3 medium Dutch yellow potatoes, peeled and diced
• 1 package silken tofu
• 25–40 mL heavy cream (adjust to taste)
• Salt
• White pepper
• Sweetener of choice (e.g., Splenda or allulose)

Noodles

• 1 package KYUNU Just Noodles (for 2 servings)

Toppings

• Reserved charred corn
• Crispy prosciutto
• Fresh chives
• Sesame-ginger drizzle
• Fresh cracked black pepper
• 1 tbsp sesame miso salad dressing (we like this one by Pietro)
• ½–1 tsp KYUNU chili crisp (optional)

Instructions

1. Make the concentrated corn stock. Cut the kernels off the ears and reserve 1 cup for garnish. Place the cobs in a saucepan with 4–6 cups water (enough to cover most of the cobs) and the onion. Bring to a gentle simmer for about 40 minutes, until the stock takes on a sweet corn flavor. Remove the cobs and strain into a large mixing bowl. If serving the noodles cold, chill the stock until ready to use.
2. Char the garnish corn. Heat a skillet over high heat and add the reserved cup of kernels with 1 tbsp butter. Cook until blistered with a few dark spots, then set aside. Chill if serving the noodles cold.
3. Make the crispy prosciutto. In a cold pan, add the prosciutto and heat over medium-low. Once some fat has rendered, add a little oil to help it crisp further. Fry until golden brown but not burnt — it starts slow, then crisps fast, so watch it closely. Remove, drain on a paper towel, and set aside.
4. Make the corn potage base. In the same pan, sweat the shallot in a little butter until translucent. Add the remaining corn kernels and cook about 5 minutes, stirring occasionally, until fragrant and just beginning to caramelize (a few charred bits are fine). Meanwhile, in a small saucepan, boil the peeled potatoes (chopped smaller for speed) until a knife pierces them easily — cover with water so they cook evenly. You can also boil the potatoes in the same pan you used for the corn to save on dishes. Transfer the corn and potatoes (not the prosciutto) to a blender with the silken tofu and heavy cream. Blend until completely smooth, 1–2 minutes, scraping down the sides as needed. Season with salt, white or black pepper, and sweetener — corn potage is traditionally a sweeter soup, so you may need more sweetener than expected to bring out the corn's natural sweetness.
5. Finish the broth. Pour half the corn stock into a large mixing bowl, then stir in the potage until silky and pourable. Add more corn stock until you reach your desired consistency — remember, the stock carries a lot of the corn flavor. Taste and adjust with salt, white pepper, and more sweetener if needed.
6. Cook the noodles. Cook the KYUNU noodles according to package directions and drain well. For a cold dish, shock the noodles in an ice bath; skip this step if serving hot.
7. Assemble. Place the noodles in a bowl and pour over the hot or cold corn potage broth. Top with charred corn, crispy prosciutto, chives, ginger-sesame chili drizzle, and fresh cracked black pepper.

FAQ

Can I make this ahead of time?
Yes. Everything, including the noodles can be made ahead of time. Just consume everything within 3 days. This is a great meal prep option! If re-heating, use gentle heat and do not re-heat the prosciutto. 

Can I serve this cold?
Yes, that's actually how it's traditionally enjoyed in the summer. Chill the corn stock, potage base, charred corn, and cooked noodles separately, then assemble cold. Skip warming the bowl in step 7.

What if I can't find silken tofu?
Silken tofu is what gives the potage its silky, light texture without heavy cream alone. Soft or medium tofu can work in a pinch, but blend extra long to smooth it out — the texture will still be nice. You can add a few tablespoons of water to thin it out. 

Can I use frozen corn instead of fresh?
Fresh corn is best here since the cobs are essential for the stock. If you only have frozen kernels, you can still make the potage base, but you'll need to substitute the cob stock with a light vegetable stock or water, and the corn flavor won't be as pronounced. You can also make extra charred corn topping with the canned or frozen corn. 

Is there a dairy-free option?
Swap the butter for a neutral oil or dairy-free butter, and use a plant-based cream alternative in place of the heavy cream. For plat based cream, we recommend unsweetened and unflavored cashew cream. The tofu already keeps the base fairly light.

What can I use instead of KYUNU noodles?
Nothing beats KYUNU noodles if you want a nice bouncy chuka soba style noodle with protein and fiber. That's what makes this dish even more filling than normal noodles. You can use soba or egg noodles in a pinch. We would not recommend somen noodles for this. 

Can I skip the prosciutto?
Yes — it's there for salty, crispy contrast. Crispy bacon, pancetta, or even crispy shallots make good substitutes if you want to keep it non-pork or vegetarian (swap in a plant-based crispy topping).