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Flavorful Miso Brown Butter Ramen Recipe with Corn and Soft Boiled Egg – Easy Homemade Bowl

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A comforting and flavorful ramen bowl featuring nutty brown butter in rich miso broth, topped with roasted corn and a perfectly soft boiled egg. Quick and easy to prepare, perfect for cozy nights.

Ingredients

Scale
  • 4 ounces (115g) ramen noodles, fresh or dried
  • 4 tablespoons (56g) unsalted butter, for browning
  • 3 tablespoons (45g) white miso paste
  • 4 cups (950ml) vegetable or chicken broth
  • 1 cup (150g) fresh or thawed corn kernels
  • 2 large soft boiled eggs
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon soy sauce
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  1. Bring a small pot of water to a gentle boil. Carefully add 2 large eggs and boil for exactly 7 minutes for a runny yolk. Immediately transfer eggs to an ice bath to stop cooking. Peel gently once cool.
  2. In a medium pot, bring 4 cups (950ml) of vegetable or chicken broth to a simmer. Add minced garlic and grated ginger. Let simmer gently for about 5 minutes to infuse flavors.
  3. Heat a dry skillet over medium-high heat. Add 1 cup (150g) fresh or thawed corn kernels and roast, stirring occasionally, until light brown spots appear and a sweet aroma develops, about 5-7 minutes. Set aside.
  4. In a clean small skillet over medium heat, melt 4 tablespoons (56g) unsalted butter. Swirl the pan continuously to brown the milk solids evenly, watching closely for a nutty aroma and golden-brown color, about 3-5 minutes. Remove from heat once browned but before burning.
  5. Ladle about ½ cup (120ml) hot broth into a small bowl. Whisk in 3 tablespoons (45g) white miso paste until smooth. Pour the miso mixture back into the pot with the broth. Add 1 tablespoon soy sauce and stir to combine. Keep broth warm but avoid boiling.
  6. In a separate pot, cook 4 ounces (115g) ramen noodles according to package directions until just tender (usually 3-4 minutes). Drain and set aside.
  7. Divide noodles between two serving bowls. Pour hot miso broth over the noodles. Drizzle browned butter generously over the surface.
  8. Nestle the roasted corn on top, slice soft boiled eggs in half and place on the noodles. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if using.
  9. Give the bowl a gentle stir to mix brown butter into the broth, then serve immediately.

Notes

Use a light-colored pan to better monitor butter browning. Stir butter constantly to avoid burning. For vegan version, substitute butter with plant-based alternative and eggs with silken tofu cubes. Use tamari instead of soy sauce for gluten-free. Cook noodles fresh and reheat broth gently to avoid overcooking noodles.

Nutrition

Keywords: miso ramen, brown butter ramen, soft boiled egg, roasted corn, easy ramen recipe, homemade ramen, quick ramen, comforting soup

Find it online: https://tempotaste.com/flavorful-miso-brown-butter-ramen-recipe-with-corn-and-soft-boiled-egg-easy-homemade-bowl/