Miso Butter Corn Ramen
Luncheon Meat
Warm up with this comforting miso ramen, featuring savory seared luncheon meat, sweet corn, and a pat of butter that creates a rich, velvety broth.
Inspired by the cozy atmosphere of classic anime ramen shops, this dish perfectly balances salty and sweet notes. The combination of miso-infused broth, tender noodles, and the unique addition of luncheon meat offers a satisfying, nostalgic meal. Topping it with a pat of butter right before serving allows it to melt into the soup, adding a luxurious creaminess that elevates the entire experience.
Ingredients
- 200 g ramen noodles
- 100 g luncheon meat
- 50 g canned corn
- 50 g bean sprouts
- 1 tbsp miso paste
- 1 tbsp minced garlic
- 15 ml sake
- 200 ml milk
- 10 g butter
- optional bamboo shoots
Instructions
- 1Blanch the vegetables
Place the corn kernels and bean sprouts into a pot of boiling water to blanch them. This ensures they are tender and bright before adding them to the ramen.
Tip: Keep a close eye on the bean sprouts, as they cook very quickly. - 2Boil the noodles
Add the ramen noodles to a separate pot of boiling water. Cook them according to the package instructions until they reach your desired texture.
Tip: Boil until just al dente so they dont get soggy in the hot broth later. - 3Fry the luncheon meat
Place slices of luncheon meat into a pan over low heat. Fry them until both sides are golden brown and slightly crispy.
Tip: Use low heat to avoid burning the meat while achieving a nice golden crust. - 4Sauté the garlic
Heat oil in a pan and add the minced garlic. Sauté it over medium heat until fragrant, being careful not to let it burn.
Tip: Sautéing until just golden brings out the best garlic aroma for the soup base. - 5Prepare the miso base
Add the miso paste to the pan with the sautéed garlic. Stir-fry them together to fully incorporate the flavors and enhance the aroma.
Tip: Frying the miso briefly releases more depth in the paste. - 6Deglaze with sake
Pour a splash of sake into the pan to deglaze it, scraping up any flavorful bits from the bottom.
Tip: This step helps lift the concentrated miso and garlic flavors into the broth. - 7Create the creamy broth
After deglazing the aromatics with sake, pour in the milk and bring the mixture to a gentle simmer. This creates the signature creamy and rich soup base for the ramen.
Tip: Keep the heat low once the milk is added to prevent it from curdling or boiling over. - 8Strain the broth
Carefully strain the finished soup base through a fine-mesh sieve directly over the bowl containing the cooked noodles. This removes the minced garlic bits and any solids, ensuring a smooth, silky broth.
Tip: Straining helps achieve a professional, clean texture that highlights the creamy miso flavor. - 9Assemble the ramen
Begin assembly by placing two slices of the previously fried, golden-brown luncheon meat directly onto the bed of noodles in the bowl.
Tip: Make sure the luncheon meat is warm and crispy before placing it on top for the best texture contrast. - 10Garnish and serve
Complete the bowl by adding a generous portion of blanched corn kernels and a final pat of butter. The butter will melt into the hot broth, adding a luxurious richness.
Tip: The corn adds a necessary sweetness that balances the savory miso and saltiness of the luncheon meat.
