Corn and kale ramen (plus details on the new ramen place)

Hi everyone I made ramen in honor of the new ramen restaurant san mateo is taking about which is 20 minutes from driving from south san Francisco 45 to 1 hour by samtrans from south san Francisco if you want to conserve. This restaurant is iconic in Japan and is coming to the bay dont want to come anytime soon no problem I have a brand new good for you easy to make ramen thicker than a soup you'll be craving more and more with this one
I used imagine foods ramen broth and I used 4 cups of water (but make sure its fresh and not expired) we added 2 chicken bouillon cubes to cut out the the bitterness and it seemed to work. So be mindful about that. I hope you get to make your own soon

https://sf.eater.com/2019/5/3/18522747/taishoken-ramen-opening-san-mateo-bay-area

Corn and kale ramen

1 box imagine ramen broth
2 ears of corn
1 onion chopped
2 tbl avocado oil
1 bunch kale leaves trimmed, stems discarded and leaves massaged with oil, salt and pepper for 5 minutes
1 package fresh ramen noodles (got mine at Pacific market on abc7 michael Finney  Friday free stuff) 99 ranch also can be found

Method
In a large heavy pot over medium heat heat oil once hot add onion and corn and cook for 5-6 minutes or until soft. Then add in 4 cups water, ramen broth and 2 chicken bouillon cubes, bring to a roiling  boil then add ramen  cook 1 minutes. Turn off heat and add kale and let it cook until it comes to thick stoup stage like a stew or a bowl of pasta ladle 1/2 cup broth onto bottom of bowl less is best and top with a mouthful of noodles and slurp away