Cozy Butter Miso Ramen
Warm up with a comforting bowl of piping hot butter miso ramen. This quick and hearty recipe features chewy noodles in a rich, savory broth, topped with creamy melting butter and sweet corn.
Miso butter ramen is the ultimate cold-weather comfort food, popularized in the chilly northern region of Hokkaido, Japan. The addition of a creamy pat of butter and sweet corn beautifully balances the bold, salty depth of red miso. This straightforward method delivers deep, warming flavors in minutes, without the need to simmer broth for hours.
Ingredients
- 1 serving ramen noodles
- 1 tbsp red miso paste
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 400 ml boiling water or stock
- 1 slice butter
- to taste sweet corn
- 1 soft-boiled egg
- to taste green onions, sliced
- optional pork chashu
Instructions
- 1Prepare the aromatics
In a serving bowl, combine the freshly minced garlic and grated ginger. These pungent aromatics form the bright, foundational flavor for the soup base before the miso is introduced.
Tip: Use a fine grater for the ginger to ensure it dissolves evenly into the broth without leaving large, fibrous chunks. - 2Measure the miso paste
Add a large, generous spoonful of red miso paste to the bowl containing the garlic and ginger. The bold, savory depth of red miso is essential for a rich, hearty ramen broth.
Tip: Red miso is more intense than white miso; adjust the amount according to your preference for saltiness and depth. - 3Dissolve the miso
Pour boiling hot water or hot stock over the miso, garlic, and ginger mixture. Use chopsticks or a small whisk to stir vigorously until the miso paste is completely dissolved and incorporated into the liquid.
Tip: Pouring the hot liquid directly over the paste helps it break down faster, creating a smooth and consistent soup base. - 4Add the ramen noodles
Gently place your pre-cooked ramen noodles into the prepared miso soup base. Ensure the noodles are fully submerged so they absorb the flavors of the broth.
Tip: If using fresh ramen noodles, cook them al dente, as they will continue to soften slightly in the hot broth.
