2/3 lb (275 g) ramen noodles

1 onion, finely chopped

1/4 cup (60 ml) canola oil

6 cups (1.5 litres) chicken broth

3 tbsp (45 ml) soy sauce

12 medium raw shrimp, peeled

1/2 lb (225 g) ground pork

2 tablespoons (30 ml) canola oil

1 cup (150 g) frozen corn kernels

3 green onions, thinly sliced

Fresh cilantro (optional)

In a large pot of boiling salted water, cook the noodles until tender, about 4 minutes. Drain and oil lightly. Set aside.

In another large pot over medium heat, soften the onion in half the oil for about 5 minutes. Add the broth and soy sauce and bring to a boil. Add the shrimp and cook for about 1 more minute. Remove broth from the heat.

In a skillet, brown the pork in the remaining oil over high heat, stirring for about 3 minutes or until the meat is cooked. Add the corn and cook until thawed.

Divide the noodles into four bowls and cover with the hot broth. Garnish with the pork mixture and the shrimp. Sprinkle with the green onions and cilantro, if desired.

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