Go Back
Miso Butter Corn Ramen

Miso Butter Corn Ramen

Miso Butter Corn Ramen is a warm and comforting noodle bowl featuring rich miso broth, buttery sweet corn, tender ramen noodles, and flavorful toppings. It's a quick, satisfying meal that's perfect for chilly days or an easy weeknight dinner with authentic Japanese-inspired flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 24 minutes
Course Dinner
Cuisine Japanese
Servings 3 Smaller Bowls
Calories 470 kcal

Equipment

  • Medium pot or saucepan
  • Small bowl
  • Whisk or Spoon
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Tongs or chopsticks
  • Soup bowls

Ingredients
  

For the Broth

  • 1 tablespoon neutral oil or sesame oil
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons white miso paste or yellow miso paste
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic sauce optional
  • 1 tablespoon unsalted butter

For the Ramen

  • 2 packs ramen noodles seasoning packets discarded
  • 1 1/2 cups corn kernels fresh, frozen, or canned
  • 1 cup sliced mushrooms optional
  • 2 cups baby spinach or chopped bok choy
  • 2 green onions sliced

For Topping

  • Soft-boiled eggs optional
  • Extra corn
  • Sesame seeds
  • Chili oil optional
  • Nori sheets optional
  • Extra sliced green onions

Instructions
 

Step 1: Cook the aromatics

  • Heat oil in a medium pot over medium heat. Add the garlic and ginger. Cook for about 30 seconds, stirring often, until fragrant.

Step 2: Add the broth

  • Pour in the broth and bring it to a gentle simmer. Stir in the soy sauce, rice vinegar, and chili garlic sauce if using.

Step 3: Mix in the miso

  • Spoon the miso paste into a small bowl. Add a few tablespoons of hot broth and whisk until smooth. Pour the mixture back into the pot and stir well.

Step 4: Add corn and mushrooms

  • Add the corn and mushrooms to the broth. Simmer for 4 to 5 minutes, until the corn is warm and the mushrooms are tender.

Step 5: Cook the noodles

  • Add the ramen noodles to the pot. Cook according to the package directions, usually 3 to 4 minutes, until the noodles are tender but not mushy.

Step 6: Add greens and butter

  • Stir in the spinach or bok choy and cook for 1 minute, just until wilted. Turn off the heat and stir in the butter until melted.

Step 7: Serve the ramen

  • Divide the noodles and broth into bowls. Top with green onions, sesame seeds, soft-boiled eggs, chili oil, or nori if you like. Serve hot.
Keyword Miso Butter Corn Ramen