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Japanese Miso Butter Corn Ramen Recipe

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★★★★★

5 from 617 reviews

Japanese Miso Butter Corn Ramen is a comforting and flavorful dish featuring a rich, savory broth made from chicken or vegetable stock infused with miso paste and butter. Sweet corn kernels add a touch of natural sweetness, while tender ramen noodles and optional toppings like soft-boiled eggs, green onions, and sesame seeds round out this warmly satisfying meal, perfect for a quick yet indulgent dinner in just 25 minutes.

Ingredients

Scale

Broth and Flavorings

  • 4 cups chicken broth (or vegetable broth, or pork stock)
  • 2 to 3 tablespoons white or yellow miso paste
  • 2 tablespoons unsalted butter
  • 1 clove garlic (minced)
  • 1 teaspoon soy sauce (optional)

Noodles and Vegetables

  • 2 servings ramen noodles
  • 1 to 1½ cups corn kernels (fresh, frozen, or canned)

Toppings (Optional)

  • 2 soft-boiled eggs
  • Sliced green onions
  • Sesame seeds
  • Nori sheets
  • Bean sprouts or bok choy

Instructions

  1. Prepare the Broth: In a large pot, melt one teaspoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in the broth and bring it to a gentle simmer.
  2. Add the Corn: Stir in the corn kernels and cook for 2 to 3 minutes to allow their natural sweetness to infuse the broth. Frozen corn can be used directly without thawing.
  3. Cook the Noodles: In a separate pot, cook the ramen noodles according to the package instructions. Cooking noodles separately prevents excess starch from clouding the broth. Once cooked, drain and set aside.
  4. Incorporate the Miso: Place the miso paste in a small bowl. Add a ladleful of the hot broth from the pot and whisk until smooth. Pour this miso mixture back into the pot and stir thoroughly. Avoid boiling the broth after adding miso to preserve its delicate flavor and beneficial properties.
  5. Finish with Butter: Add the remaining butter into the broth and stir until fully melted. Taste the broth and adjust the seasoning with soy sauce if desired.
  6. Assemble the Bowls: Divide the cooked noodles between serving bowls. Pour the hot broth with corn over the noodles. Add your favorite toppings such as soft-boiled eggs, sliced green onions, sesame seeds, nori sheets, and optional veggies like bean sprouts or bok choy. Serve immediately.

Notes

  • To make soft-boiled eggs, boil eggs for 6-7 minutes and then cool in ice water before peeling.
  • If using frozen corn, no need to thaw; simply add it directly to the simmering broth.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Avoid boiling the soup after adding miso to keep its flavor vibrant and nutrients intact.
  • Customize toppings based on preference; bok choy adds freshness and crunch.
  • The amount of miso paste can be adjusted based on your taste preference for saltiness and umami.

Keywords: Miso ramen, Butter corn ramen, Japanese soup, Quick ramen recipe, Miso soup with noodles, Comfort food, Easy ramen

Find it online: https://foodbylina.com/japanese-miso-butter-corn-ramen-recipe/