Shoyu Butter Corn Ramen
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Butter melts slowly into a clear chicken and soy broth, leaving a rich, toasty aroma floating on top.
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Sweet corn and crunchy bean sprouts keep the salty broth from feeling heavy. The noodles boil in their own pot so their starch never clouds the soup, and the broth itself stays at a gentle simmer because hard boiling reduces it and pushes the salt up.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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