Shoyu Butter Corn Ramen
Quick answer
Shoyu butter corn ramen is a Japanese noodle soup built on chicken broth seasoned with soy sauce and mirin.
What makes this special
- Japanese chicken broth seasoned with soy and mirin, topped with sweet corn and butter.
- Soy-mirin ratio tunes umami and mild sweetness in chicken broth
- Butter melts last, spreading a rich film across the broth surface
Key ingredients
Core cooking flow
- 1 Slice 20 g green onion thinly and cut 2 nori sheets into easy pieces.
- 2 Put 900 ml chicken broth, 2 tablespoons soy sauce, and 1 tablespoon mirin in a pot.
- 3 Simmer the broth gently for 10 minutes over medium-low heat so the soy sauce...
Shoyu butter corn ramen is a Japanese noodle soup built on chicken broth seasoned with soy sauce and mirin. The broth simmers for ten minutes to marry the salty-sweet flavors before being ladled over separately boiled ramen noodles. A pat of butter placed on top melts slowly into the hot liquid, spreading richness across the bowl. Sweet corn kernels, crisp bean sprouts, nori, and sliced scallion complete the toppings. Serving it soon after cooking keeps the intended texture clearer, while brief resting lets the sauce or broth settle into the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 20 g green onion thinly and cut 2 nori sheets into easy pieces.
Rinse 80 g bean sprouts, drain them well, and have 120 g sweet corn ready so the toppings can go in quickly.
- 2Control
Put 900 ml chicken broth, 2 tablespoons soy sauce, and 1 tablespoon mirin in a pot.
Bring it up over medium heat, then lower to medium-low as soon as it starts bubbling to keep the broth clear.
- 3Control
Simmer the broth gently for 10 minutes over medium-low heat so the soy sauce and mirin blend into the chicken broth.
Avoid a hard boil, which can reduce the liquid too much and make it taste salty.
- 4Heat
In a separate pot, boil plenty of water and cook 260 g fresh ramen noodles.
Lift them out when the strands loosen but still feel springy, then drain very well so extra starch does not cloud the broth.
- 5Heat
Add the bean sprouts and sweet corn to the hot broth and cook for only 2 minutes.
Stop when the sprouts look slightly translucent but still crisp, then turn off the heat before they soften too much.
- 6Finish
Divide the noodles between bowls and ladle over the hot broth with the corn and sprouts.
Top with 20 g butter, sliced green onion, and nori, then serve as the butter begins melting into the soup.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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