Miso Garlic Butter 20 Minute Ramen with Charred Corn
This 20 minute ramen features a rich miso-garlic-butter broth, jammy eggs, and charred corn. A quick homemade ramen that delivers restaurant-quality flavor fast.
When the craving for a deep, savory noodle soup hits, you shouldn't have to wait hours for a bone broth to simmer. This 20 minute ramen uses clever pantry shortcuts to build a complex, velvety miso-garlic-butter base that tastes like it's been bubbling all day.
By searing fresh corn in the pot and emulsifying white miso with butter, you get a luxurious mouthfeel without the heavy lifting of traditional tonkotsu. It is the ultimate easy weeknight ramen for those evenings when you want real-deal comfort food on the table before the delivery driver could even arrive.
The secret to this quick homemade ramen is starting with high-quality chicken stock and amping it up with aromatics. Top it with a 6-minute egg and a swirl of chili oil for a bowl that looks and tastes far more sophisticated than its twenty-minute timer suggests.
Ingredients
The Broth & Noodles
- 2 packs (approx. 300g) fresh or dried ramen noodles (discard flavor packets)
- 4 cups (946ml) high-quality chicken or vegetable stock
- 2 tablespoons unsalted butter
- 3 tablespoons white miso paste
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Toppings & Aromatics
- 2 large eggs, room temperature
- 1/2 cup (80g) sweet corn (canned, frozen, or fresh)
- 2 scallions, thinly sliced
- Chili oil or chili crisp, for serving
- Nori sheets or toasted sesame seeds (optional)
Instructions
- 1
Boil a small pot of water and carefully lower in the eggs; cook for exactly 6 minutes and 30 seconds, then immediately transfer to an ice bath.
- 2
Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the corn and cook undisturbed for 2-3 minutes until charred and golden, then remove and set aside.
- 3
In the same pot, melt the remaining 1 tablespoon of butter. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant but not browned.
- 4
Pour in the chicken stock, soy sauce, and sesame oil. Bring the liquid to a gentle simmer.
- 5
Place the miso paste in a small bowl and whisk in a ladleful of the hot stock until smooth and lump-free, then pour this slurry back into the main pot.
- 6
Cook the ramen noodles according to package instructions—usually 2-3 minutes for fresh or 4 minutes for dried. Drain and divide between two deep bowls.
- 7
Peel the cooled eggs and slice them in half lengthwise.
- 8
Ladle the hot miso broth over the noodles, then top with the charred corn, halved eggs, sliced scallions, and a generous drizzle of chili oil.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 26 g
- Carbs
- 82 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1840 mg
Tips
- → Don't boil the miso. Once you add the miso slurry back into the pot, keep it at a bare simmer; boiling miso can destroy its delicate flavor and probiotic benefits.
- → To peel soft-boiled eggs easily, crack the shells gently all over and peel them under cool running water.
- → If your broth feels too thin, whisk in an extra teaspoon of miso or a splash of tahini for added creaminess.
FAQ
Can I make this 20 minute ramen vegetarian?
Absolutely. Simply swap the chicken stock for a rich vegetable broth or mushroom stock. The miso and butter provide plenty of savory depth to keep it satisfying.
How do I store leftovers without the noodles getting soggy?
Store the broth and noodles in separate airtight containers. When ready to eat, reheat the broth until boiling and pour it over the noodles to warm them through.
Why does my miso broth look grainy?
This usually happens if the miso paste is added directly to the pot without being whisked into a slurry first. Always temper the miso with a little warm broth in a separate bowl to ensure a silky emulsion.
You might also like
Dinner20 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.
DinnerHoney Garlic Air Fryer Salmon Bites
These air fryer salmon bites are glazed in a sticky honey-soy-garlic sauce and charred to perfection in just 8 minutes. Serve over rice for the ultimate easy weeknight bowl.
DinnerCrispy Skin Teriyaki Chicken with Honey-Soy Glaze
Learn how to make authentic teriyaki chicken with a glossy 5-ingredient sauce. This recipe features crispy-skinned chicken thighs and a perfectly reduced homemade glaze.
DinnerViral Birria Ramen with Tender Beef Consommé
Tender shredded beef, rich chile consommé, and springy noodles make this viral birria ramen the ultimate comfort food. A Mexican-Japanese mashup topped with Oaxaca cheese.