Nohara Family Miso Butter Corn Ramen
Inspired by the Nohara family's heartwarming recipe, this comforting ramen features a rich miso broth, melting butter, sweet corn, and tender chashu[cite: 1].
There is something incredibly special about a meal made with care for a loved one. Inspired by the heartfelt bowl Misae prepared for Hiroshi, this miso butter corn ramen brings that same warmth to your kitchen. The combination of rich, savory red miso with sweet corn and a melting pat of butter is a classic Hokkaido-style pairing that transforms a simple noodle soup into a deeply satisfying comfort dish.
Ingredients
- 1 tbsp sesame oil
- 1 tsp minced ginger
- 1 clove minced garlic
- 400 ml water
- 1 soup stock cube
- 2 tbsp red miso paste
- 1 portion fresh ramen noodles
- 2 slices chashu pork
- 3 tbsp sweet corn kernels
- 1 pat butter
- 1 soft-boiled egg
- optional bean sprouts
- optional green onions
Instructions
- 1Heat the sesame oil
Place a dark cooking pot on the stove over medium heat. Pour in a thin layer of sesame oil and allow it to heat up until it starts to shimmer gently in the pan.
Tip: Using sesame oil instead of neutral cooking oil adds a deep, nutty aroma to the foundational base of the ramen broth. - 2Fry the aromatics
Add the minced ginger and garlic into the hot sesame oil. Stir the aromatics gently to fry them evenly until they become highly fragrant and take on a light golden color.
Tip: Be careful not to burn the garlic, as it can quickly turn bitter and ruin the broth. Lower the heat if the sizzling is too violent. - 3Add water to the pot
Pour clear water from a pitcher directly into the pot over the freshly sizzled aromatics to build the flavorful soup base for the ramen broth.
Tip: Pour gently to avoid splashing the hot oil from the bottom of the pot. - 4Add stock and miso
Bring the water to a rolling simmer over the heat. Add a concentrated soup stock cube and a generous scoop of red miso paste into the hot liquid, allowing the heat to soften them for easy mixing.
Tip: Red miso provides a stronger, deeper umami flavor than white miso, making it perfect for a rich and hearty ramen broth. - 5Dissolve and finish the broth
Use chopsticks to stir the vigorously boiling broth, ensuring the miso paste and stock cube are completely dissolved with no lumps remaining. The broth will turn a rich, opaque orange color and smell deeply savory.
Tip: For the signature Nohara family touch, add sweet corn kernels and a pat of butter directly into the boiling broth to create a rich Miso Butter Corn Ramen.
