Miso Butter Corn Ramen

味噌バターコーンラーメン (Miso Butter Corn Ramen)

Miso Ramen is a famous gourmet food that originated in Sapporo, Hokkaido. Miso soup base with plenty of corn, vegetables and butter, tastes sweet but not greasy. This ramen can be cooked in 15 minutes using easy-to-find alternates at the supermarket.

Prep time3 mins
Cooking time12 mins

In Japan, the noodles used for ramen vary by region and soup style. Miso Butter Corn Ramen noodles usually use a yellow body and thicker noodles. Egg noodles are a good alternative and easy to find in British supermarkets.

The vegetables that go with the noodles are usually bean sprouts, cabbage, shredded onions, and shredded carrot. Only a small amount is needed, so it is most convenient to use mixed vegetable stir fry.

Ingredients (1 serving)

Egg noodles130g
King prawns (or scallops / pork mince)4 pc
Mixed Vegetables for stir fry50g
Sweetcorn (can)50g
Butter10g + 10g

Soup base

Dashi stock1 tsp
Miso paste1 tbsp


  1. Vegetables: Pick some bean sprouts, carrots, cabbage and onion from the mixed stir-fry vegetables.


  1. (Medium heat) Preheat the frying pan and heat the butter or garlic parsley butter.
  2. Fry the king prawns until cooked through. Remove from the pan for later use.
  3. (Medium-high heat) Stir fry the vegetables with the remaining oil.
  4. (Medium-high heat) Put the egg noodles in boiling water and cook for 1 min 30 seconds.
  5. Remove the cooked noodles from the hot water and place them in a large bowl.
  6. (Medium heat) Add dashi stock to boiling water. Then add the fried vegetables.
  7. (Medium heat) Mix the miso paste into soup, then turn off the fire immediately.
  8. Add the soup, vegetables, sweetcorn, king prawns and butter to the noodle bowl.