Miso Butter Corn Ramen
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g frozen sweetcorn
- 40 g unsalted butter
- 400 g ramen noodles
- 3 tbsp white miso paste
- 1000 ml vegetable stock
- 3 spring onions, sliced
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 15 g
- Carbohydrate
- 83.8 g
- of which sugars
- 5.4 g
- Fat
- 11.4 g
- of which saturates
- 5.9 g
- Fibre
- 5.1 g
- Salt
- 4.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large pan over a medium heat and fry the sweetcorn for 4-5 minutes until lightly browned in places.
- 2
Pour in the vegetable stock and bring to a simmer, then whisk in the white miso paste until dissolved.
- 3
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 4
Ladle the broth and sweetcorn over the noodles and top each bowl with a small knob of the remaining butter.
- 5
Scatter with the spring onions and serve straight away while the butter melts.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.