20-Min Hokkaido Corn Butter Ramen
Rich miso-butter broth with quick-seared pork, corn, and soft-boiled egg in 20 minutes. No long simmer — just fragrant tare, hot broth, and buttery garnish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 cups chicken or pork stock
- 3 tbsp white miso paste
- 2 tbsp butter
- 8 oz pork tenderloin or sirloin
- 6 oz fresh ramen noodles or egg noodles
- ¾ cup corn kernels (fresh or frozen)
- 2 whole eggs
- ¼ cup scallions (green parts, sliced)
Instructions
- 1
Bring stock to a boil in a large pot, then reduce to a simmer.
- 2
While stock heats, pat pork dry and sear in a skillet over high heat 2 minutes per side until golden. Rest on a cutting board.
- 3
Whisk miso and butter into the simmering stock until smooth, then add corn and noodles. Cook 3 minutes.
- 4
In the last minute of cooking, gently add eggs to the pot and let them poach until whites set, yolks still soft.
- 5
Slice pork thin. Ladle broth and noodles into bowls, top with pork, egg, and scallions.
Tools you’ll need
- large pot with lid
- 12-inch skillet or sauté pan
- whisk
- cutting board
- knife
- ladle
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
