Miso Ramen with Corn and Butter
Ingredientsfor 2
640
Cal
36g
Protein
58g
Carbs
28g
Fat
- 15 cups chicken or pork broth
- 21 cup dashi stock
- 34 tablespoons white miso paste
- 42 tablespoons red miso paste
- 51 tablespoon sake
- 61 tablespoon mirin
- 71 teaspoon sesame oil
- 84 portions fresh ramen noodles
- 98 oz ground pork
- 101 tablespoon soy sauce
- 112 teaspoons vegetable oil
- 121 cup corn kernels (fresh or thawed frozen)
- 134 tablespoons unsalted butter
- 144 soft-boiled ramen eggs
- 152 cups bean sprouts
- 162 green onions, sliced
- 17Nori and togarashi for serving
Instructions
- 1
Brown ground pork with soy sauce in a small pan over high heat until crispy and well-done, about 6 minutes. Set aside.
- 2
Heat broth and dashi together in a pot. In a separate small bowl, whisk miso pastes with a ladle of hot broth until completely smooth and lump-free. Pour back into the pot with sake and mirin — never boil the miso-seasoned broth.
- 3
Cook noodles in a separate pot of boiling water for 90 seconds. Drain.
- 4
Heat sesame oil in a small pan and quickly stir-fry corn for 2 minutes until some kernels are lightly charred. This adds a smoky depth that cuts through the rich miso broth.
- 5
Divide noodles into warmed bowls. Ladle hot miso broth over noodles. Top with ground pork, corn, bean sprouts, green onions, and a halved soft-boiled egg. Place 1 tablespoon cold butter directly on the hot soup — it melts slowly, enriching the broth as you eat.