Miso Butter Corn Ramen

A cozy bowl of ramen simmered in savory broth with sweet corn and a silky miso-butter finish, topped with a jammy egg and fresh scallions.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 2 packages instant ramen noodles, seasoning packet discarded
• 2 tablespoons white miso
• 2 tablespoons unsalted butter
• 1 cup corn kernels
• 2 eggs large eggs
• 3 scallions scallions
• 2 cloves garlic
• 1 teaspoon toasted sesame oil
• 0.25 teaspoon crushed red pepper

Cooking instructions

1. Bring a small saucepan of water to a gentle boil. For fully set eggs, cook 10 minutes. If you prefer 7-minute jammy centers, use pasteurized shell eggs. Transfer to ice water, cool for 5 minutes, then peel and halve. (about 10 min) — Boiling
2. While the eggs cook, melt the butter in a medium saucepan over medium heat. Add the minced garlic and crushed red pepper; cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Add the broth and sesame oil. Bring to a simmer, then add the ramen noodles and corn. Cook until the noodles are tender, following the package timing, usually 3 to 4 minutes. (about 4 min) — Gentle simmer
4. Remove the saucepan from the heat. Whisk the miso with 1/2 cup of the hot broth in a small bowl until smooth, then stir it back into the pot. Taste and add salt only if needed. (about 2 min) — Off heat
5. Divide the ramen and broth between two bowls. Top each bowl with a halved egg and sliced scallions. Serve immediately. (about 2 min) — Hot