A bowl of ramen with corn, spinach, sliced carrots, bean sprouts, two slices of meat, and half a boiled egg in a steaming broth.

Recipes /

Miso Corn Butter Ramen

Serves Yield: 4 servings

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.

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