Japanese Butter Corn Potato Miso Ramen easy homemade recipes

Greetings, fellow food enthusiasts! Today, I’m thrilled to introduce you to a recipe that combines comfort and indulgence like never before: Butter Corn Potato Miso Ramen. As a passionate chef, I’ve poured my culinary expertise into creating this soul-warming dish. Join me on a journey to explore the rich, creamy flavors that await.

Japanese Butter Corn Potato Miso Ramen Recipes

Butter Corn Potato Miso Ramen

Besides miso ramen, Hokkaido is also famous for its dairy, corn, and potatoes. And luckily, we can incorporate all of these into a bowl of ramen. This dish is quite popular with children and teenagers in Japan, who love the buttery taste and the sweetness from the corn.

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Course: Noodle

Cuisine: Japanese

Keyword: butter, miso ramen, potato, ramen

CookingStyle: Boiling

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4 bowls

Calories: 975kcal

Author: James Anderson

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Equipment

Large pot

ramen bowl

drainer

Ingredients

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• ¾ cup Light Miso Tare with Shiro Miso
• 5 cups any type clear soup
• 1⅓ pounds noodles fresh, such as Chukasuimen
• 4 to 8 slices Pork Chashu
• 1 pound potatoes peeled, diced, and boiled
• 8 tablespoons sweet corn kernels fresh, thawed frozen, or canned
• 8 tablespoons unsalted butter
• Negi

Instructions

• With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
• Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
• Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
• Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
• About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
• Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
• Place 1 or 2 slices of chashu, some diced potatoes, 2 tablespoons of corn, 2 tablespoons of butter, and a sprinkle of negi neatly on the ramen. Keep the ingredients separate, so you can mix as you eat. Serve immediately.

Video

Notes

You can easily make this a vegetarian bowl by omitting the chashu and using a vegetarian soup.

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Nutrition

Serving: 2bowls | Calories: 975kcal | Carbohydrates: 152g | Protein: 29g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1996mg | Potassium: 970mg | Fiber: 11g | Sugar: 9g | Vitamin A: 760IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 4mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Read  Reveal the "original" Japanese Miso Ramen Recipe

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Alternative Method: Butter Corn Potato Miso Ramen in a Dutch Oven

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 cups fresh or frozen corn kernels
• 4 cups chicken or vegetable broth
• 1/4 cup white miso paste
• 2 tablespoons unsalted butter
• 1 cup whole milk
• 8 ounces ramen noodles
• Salt and pepper to taste
• Chopped chives or green onions, for garnish
• Grated Parmesan cheese, for garnish (optional)

Instructions:

• Heat the vegetable oil in your Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
• Stir in the diced potatoes and corn kernels. Cook for about 5 minutes, allowing the potatoes to slightly brown.
• Pour in the chicken or vegetable broth, and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes or until the potatoes are tender.
• In a separate bowl, mix the white miso paste with a small amount of the hot broth from the Dutch oven until it forms a smooth paste. Then, add the miso paste mixture back into the Dutch oven, stirring well.
• Add the unsalted butter and whole milk to the Dutch oven. Stir until the butter is melted and the mixture is creamy.
• Meanwhile, cook the ramen noodles according to the package instructions in a separate pot. Drain them and set them aside.
• Once the ramen noodles are cooked, add them to the Dutch oven, stirring gently to combine with the creamy broth. Season with salt and pepper to taste.
• Let the Butter Corn Potato Miso Ramen simmer for an additional 5 minutes, ensuring all flavors meld together.
• Serve hot, garnished with chopped chives or green onions. For an extra layer of richness, you can also sprinkle some grated Parmesan cheese on top.

Tips for making Butter Corn Potato Miso Ramen

Cooking Tips

Tips and Tricks for the Best Results:

• Potato Size Matters: Ensure you dice the potatoes into small, uniform pieces for even cooking and that creamy texture you crave.
• Miso Paste Dissolving: To avoid clumps, whisk the miso paste separately with a small amount of warm broth before adding it to the Dutch oven.
• Balancing Creaminess: Adjust the amount of whole milk to your preference. If you like it richer, add a bit more; for a lighter version, use less.

Common Mistakes to Avoid:

• Overcooking Potatoes: Keep a watchful eye on the potatoes during simmering to prevent them from turning mushy. They should be tender but not falling apart.
• Rushing the Miso Paste: Take the time to dissolve the miso paste properly; this step ensures a smooth, well-incorporated flavor throughout the dish.
• Skipping the Garnishes: Don’t underestimate the power of garnishes like chives or grated Parmesan. They add an extra layer of flavor and visual appeal.

Serving Suggestions

Recommend Sides, Garnishes, and Beverages:

• Garlic Bread: A slice of warm garlic bread is an excellent side to mop up any remaining creamy goodness.
• Crispy Bacon: Crumble crispy bacon over your Butter Corn Potato Miso Ramen for a delightful contrast in texture.
• Iced Green Tea: The clean, refreshing taste of iced green tea pairs beautifully with the richness of the ramen.
• Pickled Vegetables: A side of pickled cucumbers or radishes provides a tangy contrast to the creamy soup.
• Miso Egg: Elevate your ramen with a soft-boiled miso-marinated egg as a garnish.

Different Ways to Serve:

• Bread Bowl: Hollow out a small bread loaf to serve your ramen inside, creating a unique and edible bowl.
• Mini Ramen Bowls: Serve smaller portions of Butter Corn Potato Miso Ramen as an appetizer at your next gathering.
• Family-Style: Place the Dutch oven on the table and let everyone help themselves, creating a cozy family-style dining experience.

FAQs about Butter Corn Potato Miso Ramen

• Can I make this recipe ahead of time? Absolutely! Store any leftover Butter Corn Potato Miso Ramen in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of broth to maintain the desired consistency.
• Can I use frozen corn instead of fresh? Yes, you can substitute fresh corn with frozen corn kernels. Just be sure to thaw them before adding them to the Dutch oven.
• Can I use another type of potato? While Russet or Yukon Gold potatoes work best for this recipe, you can experiment with other varieties, keeping in mind that texture and creaminess may vary.
• Is there a way to make this dish vegetarian? Absolutely! You can use vegetable broth instead of chicken broth and omit the bacon garnish to create a delicious vegetarian version.
• Can I freeze this soup for later use? Freezing is not recommended due to the dairy content, which may result in a change in texture upon thawing. It’s best enjoyed fresh or refrigerated for a short period.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.