20-Min Corn Butter Miso Ramen
Creamy miso broth spiked with butter and corn, topped with quick-seared pork and chili oil. Ready in 20 minutes with pantry staples and rotisserie pork.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
comfortcozyjapaneseporkcreamytenderchewyweeknight
Ingredients
- 8 oz ramen noodles (fresh or instant)
- 4 cups dashi or chicken broth
- 2.5 tbsp white miso paste
- 2 tbsp butter
- 1 cup corn kernels (fresh or frozen)
- 6 oz cooked pork (sliced deli roast or rotisserie pulled pork)
- 1 tbsp chili oil
Instructions
- 1
Bring dashi to a simmer in a large pot over medium-high heat.
- 2
Whisk miso paste and butter into the hot broth until fully combined and smooth.
- 3
Stir in corn and cooked pork; simmer until corn is just tender, about 3 minutes.
- 4
Add noodles to the broth; cook until al dente per package instructions, ~3 minutes.
- 5
Divide noodles and broth between two bowls; drizzle each with chili oil and serve hot.
Tools you’ll need
- large pot (4–6 quart)
- whisk
- ladle
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