Umami-rich and full of texture, this speedy pork ramen seasoned with a spicy kick of chilli paste has all the deep and delicious flavours of the Japanese classic, just without the many hours of cooking time. It's a weeknight friendly take on the beloved noodle soup.
Remove corn kernels from cob. Heat a frypan over medium heat. Add 2 teaspoons vegetable oil and corn and cook, stirring, for 2 minutes or until just tender. Remove corn from pan and set aside. Wipe out pan.
Thinly slice spring onions, keeping the white and green parts separate. Peel and finely chop ginger. Add remaining vegetable oil to frypan with ginger and white spring onion (reserving green spring onion to serve) and cook, stirring occasionally, for 3 minutes or until softened.
Add pork mince and chilli bean paste to frypan and cook, breaking up mince with a wooden spoon and stirring to coat, for 6–8 minutes or until lightly browned. While the pork mince is cooking, thinly slice mushrooms.
Add mushroom to pork and cook for 2 minutes or until tender and lightly browned. Add 500ml (2 cups) water, sesame oil, soy sauce and stock cube and bring to the boil over high heat. Reduce heat to medium and cook for 10 minutes to allow flavours to develop. While the pork is cooking, continue with step 5.
Cook noodles in a saucepan of boiling water for 2 minutes or until tender. Drain and divide between bowls.
Ladle pork soup over noodles. Top with corn and reserved green spring onion. Scatter with sesame seeds to serve.