Lunch · 25 min · japanese

Miso Corn Butter Ramen

This is the kind of Japanese lunch you’ll make on repeat — ramen noodles and white miso, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 23 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Ramen noodles
• 2 tbsp White miso
• 1/2 cup Corn kernels
• 1 tbsp Butter
• 2 Scallions
• 2 cups Vegetable broth

Steps

1. Bring the vegetable broth to a bare simmer — never a hard boil once miso is involved.
2. Cook the ramen noodles in a separate pot of boiling water until springy, 3–4 minutes; drain.
3. Ladle a little hot broth into the miso and whisk smooth, then stir it back into the pot.
4. Taste: the broth should be savory and rich, not aggressively salty.
5. Warm the corn kernels in the broth for 2 minutes.
6. Divide the noodles among deep bowls and ladle over the hot broth and corn.
7. Top each bowl with a knob of butter and let it melt into swirls.
8. Finish with sliced scallions and serve immediately.

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