Name: Miso-Flavored Ramen Noodle Soup with Corn & Butter (Miso Corn Bata Ramen)
Yield: Serves 2
Cuisine: Japanese
Ingredients: 1 medium-boiled egg, boiled about 7 minutes, peeled and halved lengthwise (optional); Unsalted butter for serving; ½ cup thawed frozen corn kernels or drained canned corn; About 2 tablespoons white miso paste; ¼ cup bean sprouts, both ends trimmed (optional); 4 slices bamboo shoots (optional); 2 green onions, including tender green tops, minced; 4 cups chicken broth; 2 packages (3½ ounces each) instant ramen noodles

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

A specialty from Hokkaido, the cold-weather, northernmost Japanese island, this filling, hearty, ramen from Sapporo is easy to re-create at home. The broth is distinguished by umami-rich miso and a pat of butter added just before serving.

Ingredients

2 packages (3½ ounces each) instant ramen noodles
4 cups chicken broth<

Method

Discard the flavor packets from the ramen packages, fill a saucepan with water, and cook the ramen in boiling water as directed on the package.
Meanwhile, in another saucepan, bring the chicken broth to a simmer. Scoop out a few spoonfuls of the hot broth into a small bowl, stir in 2