1.In a saucepan, melt the butter on low heat.
2.Once the butter is melted and bubbly, add the onion. Let it cook until translucent, which might take 2 to 3 minutes.
3.Add remaining seasoning for butter except lemon juice and let them cook for 20 to 30 seconds.
4.Finally, add lemon juice and set the seasoned butter aside.
5.In another pot, bring water to boil. Add eggs to the water, then turn off the heat and let them sit in the water.
6.In a pot, add the broth and let it simmer.
7.Add corn to the broth and cook for 5 to 8 minutes, or until tender. Remove the corn.
8.Add shrimp to the same broth and cook for 2 to 3 minutes or until pink and tender. Take the shrimp out and set them aside.
8.Now add the ramen to the same broth without adding seasoning packs. Boil them for 3 to 4 minutes. Remove the noodles and set them aside. Save the broth.
9.Heat butter in a pan and cook the Andouille until brown, 3 to 4 minutes. Set it aside.
10.Finally, take the eggs out of the water and peel them. Slice them in half and save them for garnishing.
11.Assemble the ramen by dividing the used broth in the four bowls equally.
12.Then, divide the ramen in the bowl. Top them with shrimp, corn, andouille, and eggs.
13.Drizzle the seasoned butter. You can heat it gently to liquefy.
14.Garnish with green onion and parsley, and enjoy.