20 Minute Ramen with Miso Garlic Butter Broth
This 20 minute ramen features a rich miso-garlic-butter broth, charred corn, and jammy eggs. A quick homemade ramen that delivers real restaurant flavor in record time.
You don’t need to simmer pork bones for forty-eight hours to get a bowl of noodles that feels like a warm hug. This 20 minute ramen relies on high-impact pantry staples—miso paste, fresh aromatics, and a pat of butter—to build a complex, velvety broth in less time than it takes to order takeout. It is the ultimate easy weeknight ramen for when your brain is fried but your stomach demands something substantial.
The secret to this quick homemade ramen is the 'tare' or flavor base. By sautéing garlic and ginger directly in butter before whisking in red miso, we create a concentrated hit of umami that coats every strand of noodle. It’s balanced, creamy without the heavy cream, and infinitely customizable.
Forget the flavor packets. We’re using high-quality dried or fresh ramen noodles and topping them with charred corn and a six-minute egg to elevate this from a snack to a proper dinner. It’s salty, savory, and exactly what you need on a Tuesday night.
Ingredients
The Toppings
- 2 large eggs, straight from the fridge
- 1/2 cup (80g) canned or frozen corn kernels, drained
- 2 scallions, thinly sliced (whites and greens separated)
- Chili oil or chili crisp, for serving
- Toasted sesame seeds
The Broth & Noodles
- 2 packs (approx. 150g-200g) ramen noodles (fresh or high-quality dried)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons red or white miso paste
- 1 tablespoon soy sauce
- 4 cups (950ml) low-sodium chicken or vegetable broth
- 1 teaspoon toasted sesame oil
Instructions
- 1
Boil a medium pot of water. Carefully lower the eggs into the water and simmer for 6 minutes and 30 seconds for a jammy yolk. Immediately transfer eggs to an ice bath, let cool, then peel and halve.
- 2
Heat a dry skillet over high heat. Add the corn kernels and cook undisturbed for 2-3 minutes until charred and deeply golden. Remove from heat and set aside.
- 3
In a medium pot or dutch oven, melt the butter over medium heat. Add the garlic, ginger, and the white parts of the scallions. Sauté for 1 minute until fragrant but not browned.
- 4
Whisk in the miso paste and soy sauce, stirring constantly for 30 seconds to lightly toast the miso.
- 5
Slowly pour in the broth while whisking to ensure the miso dissolves completely. Bring the liquid to a gentle simmer.
- 6
Add the ramen noodles to the simmering broth. Cook according to package instructions (usually 2-3 minutes for fresh or 4 minutes for dried) until al dente.
- 7
Turn off the heat and stir in the sesame oil. Taste and add an extra teaspoon of soy sauce if you want more salt.
- 8
Divide the noodles and broth into two deep bowls. Top with the halved eggs, charred corn, remaining green scallions, and a generous drizzle of chili oil.
Tips
- → Don't boil the miso vigorously. High heat can kill the delicate probiotics and make the flavor taste slightly bitter; a gentle simmer is all you need.
- → If using dried 'instant' style noodles, discard the flavor packet and just use the noodle pucks for this recipe.
- → For an even richer broth, add a teaspoon of tahini or peanut butter when whisking in the miso paste.
- → Use a microplane for the ginger and garlic to ensure they melt into the butter without leaving chunky bits in your broth.
FAQ
Can I make this 20 minute ramen vegetarian?
Absolutely. Simply swap the chicken broth for a high-quality vegetable stock or mushroom broth. Ensure your miso paste is also labeled vegan/vegetarian.
How do I keep my ramen noodles from getting soggy?
The trick is to cook them for 30 seconds less than the package suggests. They will continue to soften once they hit the hot broth in your serving bowl.
Why does my miso broth look separated?
Miso is a suspension of fermented soybeans. If it sits, it will naturally settle. Give it a quick stir with your spoon before eating to re-emulsify the fats and solids.
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