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A steaming bowl of Japanese Miso Butter Corn Ramen topped with soft-boiled eggs, sweet corn, green onions, and sliced pork in a rich broth.
Daniel

Japanese Miso Butter Corn Ramen

Creamy, savory miso butter broth swirled with sweet corn and springy noodles - a comforting bowl that tastes like a hug from Hokkaido.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Japanese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 4 tbsp unsalted butter divided
  • 3 tbsp white miso paste
  • 6 cups low-sodium chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 2 cups fresh corn kernels from about 3 ears, or frozen and thawed
  • 0.5 cup whole milk
For the Noodles and Toppings
  • 14 oz fresh ramen noodles about 4 portions
  • 4 soft-boiled eggs halved
  • 4 scallions thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1 tsp chili oil optional, for serving

Equipment

  • Large Pot
  • Medium saucepan
  • Small Skillet

Method
 

Make the Miso Butter Base
  1. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the miso paste and stir constantly for 2 minutes until fragrant and slightly darkened - it will smell nutty and toasty. This step unlocks the miso's depth; don't rush it.
  2. Whisk in the chicken broth, soy sauce, and mirin. Bring to a gentle simmer and cook for 10 minutes. Stir in the remaining 2 tablespoons butter and the milk, then add 1.5 cups of the corn kernels. Simmer for 5 more minutes until the broth is creamy and the corn is tender. Keep warm over low heat.
  3. While the broth simmers, heat a small skillet over high heat. Add the remaining 0.5 cup corn kernels and cook without stirring for 2-3 minutes until charred in spots. Stir once and char another minute. Set aside for topping.
Cook the Noodles
  1. Bring a large pot of water to a rolling boil. Cook the fresh ramen noodles according to package directions, usually 2-3 minutes, until just tender with a slight chew. Drain immediately and divide among 4 deep bowls.
Assemble and Serve
  1. Ladle the hot miso butter broth over the noodles, making sure each bowl gets plenty of corn. Top with a soft-boiled egg half, the charred corn, sliced scallions, and a sprinkle of sesame seeds. Add a few drops of chili oil if you like heat. Serve immediately while piping hot.

Notes

For the silkiest broth, use whole milk or even a splash of heavy cream - the fat carries the miso flavor beautifully. Fresh corn in summer is unbeatable, but frozen works well; just thaw and pat dry before charring. The soft-boiled eggs are traditional, but a jammy 6-minute egg is even better - cook in boiling water, then ice bath immediately.