Add the butter to a small saucepan over medium heat. Once melted, add the garlic and sauté until fragrant, about 30 seconds. Add the chili crisp and sauté for another 30 seconds.
Stir in 1 ¼ cup water and one packet of the broth base. Let simmer for a few minutes over low heat.
Meanwhile, cook 1 packet of ramen in boiling water for 1-2 minutes or until desired texture.
Pour the broth in a serving bowl and add the noodles. Top with the corn, bok choy, boiled egg, green onion, and peanuts. Serve with extra chili crisp if desired and enjoy!
