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Simmered Miso Buttered Corn Ramen - Recipe Video

A simple and easy to understand recipe video shows how to make Simmered Miso Buttered Corn Ramen.
Here is the miso butter corn simmered ramen. It has various ingredients on it, so it looks gorgeous and is a hearty dish. The richness of miso and the flavor of butter are exquisite, and the spiciness of chili bean sauce (tobandjan) is an accent of the dish. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Instant ramen noodles
    2 package(s)
  • Soup
  • Hot water
    1000 ml
  • Miso
    3 tbsp
  • Soy sauce
    1 tbsp
  • Chili bean sauce (Tobandjan)
    1 tbsp
  • Chicken soup stock (powder, cube, liquid)
    1 tsp
  • Grated garlic
    1 tsp
  • Sub Ingredients
  • Corn boiled in water
    70 g
  • Seasoned bamboo shoot (Menma)
    50 g
  • Char siu pork
    40 g
  • Salted butter
    20 g
  • Dried wakame seaweed
    3 g
  • Water
    as needed
  • Toppings
  • Coarsely ground black pepper
    1 three finger pinch

How to make

  1. Prepare. Drain the corn boiled in water.
  2. 1. Put water and dried wakame seaweed in a bowl, rehydrate as instructed on the package, then drain.
  3. 2. Bring a pot of water to a boil, mix in the rest of the soup ingredients, add the instant ramen noodles, simmer as instructed in the package directions, and remove it from the heat.
  4. 3. Serve with Step 1 and the rest of the ingredients, sprinkle with coarsely ground black pepper, and it’s ready to serve.

Tips for cooking

If you are not used to the spicy taste, please adjust the amount of tobandjan to your liking. Please use the instant ramen noodles you like.

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