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Miso Corn Butter Ramen

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, minced
2–4 ounces ground pork
5 ounces bean sprouts, rinsed
2 tablespoons sweet corn
2 tablespoons scallions, chopped
4 cups low-sodium chicken broth
2 teaspoons Kikkoman Less Sodium Soy Sauce
4 tablespoons miso
2 (3-ounce) packages ramen noodles
1 teaspoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
2 tablespoons pickled ginger
2 tablespoons butter, finely diced
2 tablespoons grated cheese, Parmesan or Pecorino
Salt and pepper, to taste

directions

Heat olive oil in a pot or wok. Add minced ginger, garlic and pork. Cook over medium heat until pork is no longer pink. Add corn, scallions and bean sprouts. Sauté for a few minutes, stirring frequently.

Add the chicken broth and Kikkoman Less Sodium Soy Sauce; Bring to a boil. Reduce heat to low and dissolve miso in the soup. Add sesame oil and remove from heat.

Meanwhile, cook the ramen noodles in boiling water for 2 minutes; drain.

Finish with butter, cheese and pickled ginger. Add noodles to soup and serve.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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