How to make an easy delicious Miso Butter Ramen for dinner
Soup Name: Japanese-styled miso butter ramen noodles soup
Traditional Chinese Name: 日本拉麵 (Rì běn lā miàn). The direct translation is Japanese Ramen or Japanese pulled noodles. There are many variations of this dish depending on type of ramen (thin, thick, green tea flavored) and toppings (so many options!).
Nature: Neutral
Taste: Savory and sweet
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This simple easy-to-make miso butter ramen is a twist on other miso ramen recipes. What I love about miso ramen base recipes is that you can get really creative with both the soup base and the ingredients (toppings). There are a few ways to make a miso soup base. This one is using a kombu (dried seaweed) base with a Chinese twist by adding dried scallops.
Two key “twist” ingredients to this recipe are: slab of butter and drizzle of sesame oil.
TIP: You can also modify this using udon or soba noodles as well, which are all Japanese options as well.
What’s involved?
Prep time: 30 mins
Cook time: 30 mins
Total time: 60 mins
Serves: 5 servings
Ingredients (serves 1)
The soup base:
- 1 large sheet of dried seaweed (kombu)
- 3 large teaspoons of miso paste
- 15 dried scallops
- 2 tablespoons of sweetened soy sauce
- 2 L of water
The noodles and toppings:
- 5 servings of fresh ramen
- 3 fresh corn, shucked and pan fried
- 1 napa cabbage, chopped
- 1 crown of broccoli
- Fish balls or cakes of your choice
- Choice of proteins (pan fried chicken, sausages, beef slices, etc…)
- 1 happy slab of butter for each bowl
- A drizzle of sesame oil
- Fresh green onions (for garnish)
Equipment you’ll need
Thermal pot cooker. I use the inner pot for most stove top cooking. It helps that I can drop it into the thermal warmer if I want to take it off the heat, but keep it warm!
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for soups!
Fine mesh scooper. Perfect for scooping my prepped ingredients and the noodles.
This is the brand of miso paste that I use. It’s a product of Japan and is super yummy!
Cooking Instructions
- In your thermal pot, add in the water, dried seaweed (kombu), and dried scallops.
- Cover and boil that on medium high for at least 45 minutes (to let the flavors come out).
- Now, we will prepare your toppings.
- Shuck your corn and pan fry with a little bit of butter until browned. Take off heat and set aside.
- Wash and cut your broccoli and napa cabbage.
- I will boil the broccoli in a separate pot, a long with the fish cakes. Take off heat and set aside. You can use this same pot to boil your ramen.
- Before service, I will take out the large seaweed from the soup and add in 3 tablespoons of miso paste and 2 tablespoons of sweetened soy sauce.
- Drop in the napa cabbage into the soup pot. This will allow it to soften and absorb the flavors of the miso soup.
- Boil your ramen until desired softness.
- Prep your ramen in bowls. I will lay out ramen portions and then plate with whatever ingredients I want. Drop a slab of butter on top and a drizzle of sesame oil. Then scoop out your soup. This will melt the butter.
- Top with green onions, serve and enjoy!
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