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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Servings: 4 bowls
Calories: 975kcal
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Equipment
Ingredients
- 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.
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Notes
You can easily make this a vegetarian bowl by omitting the chashu and using a vegetarian soup.
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
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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.