Miso Ramen with Corn and Butter
80% authentic · Japanese
A hearty and flavorful ramen featuring a rich miso-based broth, often associated with Hokkaido. Topped with sweet corn and a pat of butter for a comforting twist.
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Ingredients
- Chicken or pork broth1.5 liters
- Miso paste (red or mixed)150g
- Sake50 ml
- Soy sauce30 ml
- Sesame oil2 tbsp
- Garlic (minced)2 cloves
- Ginger (grated)1 tsp
- Saltto taste
- Ramen noodles4 servings
- Chashu pork or ground pork200g
- Sweet corn kernels (canned or fresh)1 cup
- Soft-boiled eggs4
- Scallions (thinly sliced)
- Butter4 pats
Steps
- 1
Prepare the miso base: In a bowl, whisk together miso paste, sake, soy sauce, sesame oil, minced garlic, and grated ginger until smooth.
- 2
Heat the broth: In a large pot, heat the chicken or pork broth until simmering. Do not boil vigorously.
- 3
Incorporate miso: Ladle some hot broth into the miso mixture and whisk until smooth. Pour this mixture back into the pot with the rest of the broth. Stir well to combine. Heat gently, but do not boil, as boiling can diminish the miso flavor.
- 4
Cook protein: If using ground pork, sauté it in a separate pan until cooked through. If using chashu, warm it.
- 5
Cook noodles: Cook ramen noodles according to package directions until al dente. Drain well.
- 6
Assemble the ramen: Divide the cooked noodles among four bowls. Ladle the hot miso broth over the noodles. Top with cooked pork, sweet corn, a soft-boiled egg, and sliced scallions. Finish each bowl with a pat of butter.
