Description
This cozy ramen bowl brings together buttery miso broth, sweet corn, springy noodles, and fresh toppings in about 25 minutes. It is rich, simple, and perfect for a warm lunch or easy dinner.
Ingredients
- 4 cups chicken broth, 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
- 2 servings ramen noodles
- 1 to 1½ cups corn kernels, fresh, frozen, or canned and drained
- 2 soft boiled eggs, optional
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 nori sheets, torn
- 1 cup bean sprouts or 2 cups chopped bok choy, optional
- Salt and black pepper, to taste
Instructions
- Melt the butter: Add the butter to a medium pot over medium heat. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Simmer the broth: Pour in the broth and bring it to a gentle simmer. Add the corn and cook for 3 to 4 minutes, until the kernels are hot and bright.
- Add the miso: Whisk the miso paste with ½ cup of hot broth in a small bowl until smooth. Lower the heat, then stir the miso mixture back into the pot with the soy sauce if using.
- Cook the noodles: Boil the ramen noodles according to the package directions until tender but still springy. Drain well and divide between two bowls.
- Assemble the bowls: Ladle the hot miso butter corn broth over the noodles. Top with soft boiled eggs, green onions, sesame seeds, nori, and bean sprouts or bok choy.
- Serve hot: Taste and add a little salt or black pepper only if needed. Serve right away while the broth is steaming and the noodles are still bouncy.
Notes
For the smoothest broth, do not boil the soup hard after adding the miso. Store leftover broth separately from the noodles for up to 3 days, then reheat gently and add fresh noodles when serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Japanese
Keywords: miso butter corn ramen