Spicy Peanut Butter Corn Ramen with Crispy Shallots

1.Prepare the Crispy Shallots: Heat the neutral oil in a small saucepan over medium heat until shimmering (about 175°C). Add the thinly sliced shallots and fry, stirring occasionally, until they turn deep golden brown and crispy, about 4-6 minutes. Watch carefully as they burn quickly. Remove immediately with a slotted spoon and spread them on a paper towel-lined plate. Sprinkle lightly with salt.

2.If using eggs, prepare soft-boiled eggs: Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and cook for exactly 6.5 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel and slice in half.

3.Prepare the Broth Base: In a medium saucepan, combine the chicken or vegetable broth, peanut butter, soy sauce, rice vinegar, sriracha, sesame oil, and ground ginger. Whisk constantly over medium heat until the peanut butter is fully melted and the sauce is smooth and simmering gently.

4.Cook the Noodles: Add the ramen blocks (without the seasoning packets) to the simmering broth. Cook according to package directions, usually 2-3 minutes, stirring occasionally to separate the noodles.

5.Add Corn: Stir in the sweet corn kernels during the last minute of cooking to heat them through.

6.Assemble: Divide the ramen and broth evenly between two bowls. Top each serving with the halved soft-boiled eggs (if using), a generous sprinkle of the crispy shallots, sliced green onions, and cilantro, if desired. Serve immediately.