Shoyu Butter Corn Ramen
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.
Adjust Servings
Instructions
- 1
Simmer chicken broth with soy sauce and mirin over medium heat for 10 minutes.
- 2
Boil noodles in a separate pot and drain well.
- 3
Add bean sprouts and corn to the broth and cook 2 minutes.
- 4
Divide noodles into bowls, pour over hot broth, and add butter on top.
- 5
Top with sliced green onion and nori, then serve immediately.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Cold Ramen Salad
Hiyashi chuka is a Japanese chilled noodle dish where cold ramen noodles are topped with colorful garnishes and drizzled with a tangy soy-vinegar dressing. The sauce balances soy sauce saltiness with vinegar's sharpness and a touch of sugar, finished by sesame oil's toasty richness. Thin strips of egg crepe, ham, cucumber, and tomato are arranged on top, creating a vibrant presentation and a mix of textures in every bite. The noodles must be thoroughly cooled in ice water after boiling to achieve the firm, springy chew that stands up to the dressing.
Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)
Tokyo-style shoyu ramen is considered the closest descendant of the original ramen that appeared in Japan over a century ago. The broth starts with chicken carcasses simmered until the liquid turns a warm amber, then seasoned with kaeshi - a concentrated blend of soy sauce, mirin, and sugar that has been cooked and rested. A thin film of chicken fat floats on the surface, trapping heat and delivering a gentle richness with each spoonful. The noodles are thin and straight, designed to be slurped quickly before they soften, and their wheat flavor stands distinct against the soy-tinged broth. Classic toppings include narutomaki fish cake with its pink spiral, strips of menma, a halved soft-boiled egg, and a sheet of nori. The bowl is intentionally restrained - no heavy pork fat, no thick miso - letting the clarity of the soy-chicken combination speak for itself.
Abura Soba (Soupless Noodles in Rich Soy Sesame Oil Sauce)
Abura soba emerged in Tokyo's student districts during the 1950s as a cheaper, faster alternative to ramen - no slow-simmered broth needed. The name translates to 'oil noodle,' and the dish lives or dies on its sauce: soy sauce, sesame oil, oyster sauce, and a splash of vinegar pooled at the bottom of the bowl. Chewy ramen noodles land on top, and the eater mixes everything from below, coating each strand in the concentrated glaze. Toppings - chashu pork, a runny soft-boiled egg, nori, bonito flakes, and sliced scallion - add layers of salt, fat, and umami. The lack of broth means every flavor hits at full intensity, making this a late-night favorite across Japan's izakaya scene.
Kake Udon (Plain Udon in Clear Dashi Broth)
Kake udon is the most elemental form of Japanese udon: chewy wheat noodles served in a clear, hot dashi broth seasoned simply with soy sauce, mirin, and a pinch of salt. The broth is built on katsuobushi and kelp, so its flavor is subtle but deeply savory. Toppings are kept to a minimum - typically a few slices of kamaboko fish cake and chopped scallion - letting the quality of the stock and the springy bite of the noodles take center stage. The dish is meant to be eaten quickly while the noodles still have their bounce, which is why it has long been a fast, affordable staple at standing noodle shops across Japan.
Sapporo Miso Ramen (Hokkaido-Style Rich Miso Broth Ramen with Pork)
Sapporo miso ramen was born in Hokkaido's capital as a way to warm up against brutal northern winters, and everything about the bowl reflects that purpose. The broth starts with chicken stock fortified with a generous amount of miso paste, giving it a thick, opaque body and a deep fermented savoriness. Ground pork, cabbage, and bean sprouts are stir-fried in a wok before being added to the broth, which picks up smoky wok flavor in the process. Sweet corn kernels and a pat of butter melt into the surface, adding richness that feels earned rather than excessive. The noodles are thick and curly, engineered to trap the heavy broth in every coil. Garlic and chili oil variations are common in Sapporo's ramen shops.
Japanese Dan Dan Ramen (Sesame Cream Broth with Spicy Pork)
Tantanmen is the Japanese adaptation of Sichuan dan dan noodles, served as a ramen with a thick sesame-cream broth. Ground pork is stir-fried with doubanjiang and spooned over the bowl along with chili oil. The sesame base gives the soup a dense, nutty body, while the chili oil adds a slow-building heat. Standard ramen noodles are used, paired with bok choy or scallions. Preparation takes about 45 minutes, with most of the effort going into building the sesame broth and seasoning the pork topping.