Japanese Garlic Butter Miso Ramen

🔥 Prep

• Measure out 3 tbsp red miso paste.
• Peel and mince 3 cloves garlic.
• Grate 1 tsp fresh ginger.
• Slice 2 green onions thinly (white and green parts separated if desired).
• Shell and halve 1 soft-boiled egg (prepare ahead of time).
• Measure 50 g sweet corn (if frozen, thaw; if canned, drain).
• Cut 2 sheets nori seaweed into strips or leave whole.
• Measure 750 ml chicken broth, 1 tbsp soy sauce, 1 tsp sesame oil, 25 g butter, 0.5 tsp salt, 0.25 tsp black pepper.
• Cook ramen noodles according to package directions (usually 200 g) and set aside.

🔥 Cook

• 1. Melt 25 g butter in a large pot over medium heat until it starts to foam.
• 2. Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.
• 3. Stir in the 3 tbsp red miso paste and cook for 30 seconds to combine.
• 4. Pour in 750 ml chicken broth, 1 tbsp soy sauce, and 1 tsp sesame oil; bring to a gentle boil, then reduce heat to low simmer for 5 minutes.
• 5. While the broth simmers, cook 200 g ramen noodles in a separate pot of boiling water for 2-3 minutes or until al dente; drain and set aside.
• 6. Season the broth with 0.5 tsp salt and 0.25 tsp black pepper, adjusting to taste.
• 7. Divide the cooked noodles into serving bowls, ladle the hot miso broth over the noodles.
• 8. Top each bowl with the halved soft-boiled egg, sweet corn, sliced green onions, and nori strips.
• 9. Optionally drizzle a little extra sesame oil before serving.

🔥 Serve

• Serve the ramen hot, accompanied by pickled ginger or kimchi for a tangy contrast.
• Add a side of steamed edamame or a simple cucumber salad to complete the meal.