House of Asia > Recipes > Miso ramen with mushrooms and caramelized corn

Miso ramen with mushrooms and caramelized corn

Name: Miso ramen with mushrooms and caramelized corn
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 tablespoons House of Asia toasted sesame oil; 2 tablespoons House of Asia light soy sauce; 3 teaspoons House of Asia Miso Paste; 100 g House of Asia instant noodles; 200 ml of coconut cream 23-26% Kara; 1 liter of vegetable broth; 2 cloves of garlic, finely chopped; 1 teaspoon finely grated ginger; 250 g sliced mushrooms; 2 tablespoons of butter; 1 teaspoon House of Asia light soy sauce; ½ can of canned corn, drained; 1 spoon of honey; 1 teaspoon of butter; 1 leaf of House of Asia seaweed Nori; 2 teaspoons toasted House of Asia White Sesame Seeds; 4 blanched pak choi or Chinese cabbage leaves; 2 tablespoons finely chopped chives; 50 g mung bean sprouts; 2 semi-hard-boiled eggs

25 min

2 servings

mild

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Miso ramen is a homemade soup recipe that delights from the very first spoonful. A creamy broth with miso paste and coconut cream combines with a deep umami flavor, buttery mushrooms, springy noodles, and sweet-salty, lightly glazed corn. Eggs, crispy sprouts, fresh chives, sesame seeds, and nori round out the whole experience. This simple recipe for a flavorful bowl of ramen can be prepared in just 25 minutes, bringing an Asian touch to home cooking.

Pasta Vegetables Japanese Mushrooms 15-30 minutes

Ingredients

2 tablespoons House of Asia roasted sesame oil
2 tablespoons House of Asia light soy sauce
3 tsp House of Asia Miso Paste
100 gr House of Asia instant noodles
200 ml of coconut cream 23-26% Kara
1 liter of vegetable broth
2 cloves of garlic, finely chopped
1 teaspoon finely grated ginger
250 g sliced mushrooms
2 tablespoons of butter
1 teaspoon House of Asia light soy sauce
½ can of canned corn, drained
1 tablespoon of honey
1 teaspoon of butter
1 leaf House of Asia Seaweed Nori
2 tsp toasted House of Asia White Sesame
4 blanched pak choi or Chinese cabbage leaves
2 tablespoons finely chopped chives
50 g mung bean sprouts
2 semi-hard-boiled eggs

A method of preparing

In a large pot, melt the butter, add the mushrooms, and sauté for 3-4 minutes. Add the garlic and ginger and sauté for another 30 seconds.
Add the toasted sesame oil, miso paste, and mix thoroughly. Then add the soy sauce and vegetable broth. Simmer over low heat for about 10 minutes.
Bring water to a boil and pour over the pasta. Let it sit for 5 minutes, then drain it in a strainer and divide it between two bowls.
Towards the end of cooking, add the coconut cream to the soup. Stir and heat for 2 minutes, but do not bring to a vigorous boil.
Melt the butter for the corn in a pan. Add the drained corn and cook for 2-3 minutes. Add the honey and soy sauce and cook, stirring, until the corn is lightly browned and glazed.
Place the egg halves, blanched cabbage leaves, mung bean sprouts, and caramelized corn on top of the noodles. Pour the hot soup over everything.
Sprinkle the finished ramen with chives and toasted sesame seeds. Garnish with a nori leaf cut into thin strips.

Don't overcook the miso paste, as high temperatures will weaken its flavor. After adding the coconut cream, just gently reheat the soup.

Discover our products

Light soy sauce 150 ml

Instant noodles 200 g

Toasted sesame oil 150 ml

White sesame 50 g

Miso paste 75 g

Miso ramen with mushrooms, egg and caramelized corn

Miso ramen is one of the most characteristic types of ramen in Japanese cuisineWhile traditional preparation may take longer, the homemade version can be made much faster. This recipe uses a simple vegetable broth as a base, which is enhanced with miso paste, soy sauce, sesame oil, and coconut cream to give it a creamy consistency and a deep umami flavor.

The additions complement the dish perfectly. Springy ramen noodles, cooked according to the package instructions, combine with buttery mushrooms, garlic, and ginger, while a semi-boiled egg adds a delicate, creamy yolk. Caramelized corn adds a sweet and salty touch that offsets the savoury broth, while mung bean sprouts, chives, sesame seeds, and nori add freshness and a variety of textures.

So prepared Windows It allows you to enjoy the flavors of Japanese cuisine without hours of cooking. It's easy to prepare, and from the first slicing of mushrooms to a full bowl of soup takes just 25 minutes.

Miso paste, sesame seeds, and a creamy broth full of umami

The secret to this broth lies in the careful combination of several ingredients. Miso paste is responsible for the characteristic fermented aroma and depth of umami, which makes even a simple vegetable broth significantly more intense. Soy sauce enhances its salty taste, and roasted sesame oil adds an intense, slightly nutty note.

The coconut cream acts as a flavor binder, softening the stronger notes of miso and soy sauce while also giving the soup a velvety texture. The result is a broth that is both bold and pleasantly mild.

It is worth paying attention to the moment of addition miso pasteInstead of simmering it for a long time, it's better to let it slowly combine with the broth. Do the same with the coconut cream—after adding it, simply warm the soup gently. This will preserve the miso's flavor and keep the broth creamy and flavorful.

Another important element of this bowl is a semi-hard-boiled egg. While the yolk remains slightly runny, it combines with the hot broth when cut, giving it an even creamier consistency. Be sure to check out our guide, how to boil an egg for ramen.

House of Asia Culinary Expert

Jarosław Owczarczyk

Chef

She passionately explores the flavors of world cuisines and translates them into recipes that can be prepared at home. She values quality ingredients, distinctive aromas, and simple techniques that bring out the maximum flavor in dishes. Her dishes combine her culinary experience with creativity and a practical approach to cooking.

@jarek_owczarczyk_chef

Most frequently asked questions

What is miso ramen?

Miso ramen is a ramen in which one of the main ingredients in the broth is miso paste. It gives the soup its characteristic, deep umami flavor. In our version, the broth is further enriched with coconut cream, and the whole thing is served with mushrooms, noodles, egg, and caramelized corn.

What role does miso paste play in ramen?

Miso paste imparts a distinctive fermented aroma, saltiness, and depth of umami to the broth. It gives this simple vegetable broth a more intense flavor and complements other ingredients well, such as soy sauce, sesame oil, and coconut cream.

Why should miso paste not be cooked intensively?

Vigorous cooking can weaken the characteristic aroma of miso paste. Therefore, it's best to keep the soup on low heat after adding it, and only gently heat it up after adding the coconut cream, without boiling it vigorously.

What to serve miso ramen with?

Miso ramen pairs well with ingredients that complement its creamy and vibrant broth. In this recipe, these include a semi-boiled egg, pak choi or Chinese cabbage, mung bean sprouts, caramelized corn, chives, toasted sesame seeds, and nori.

Can miso ramen be prepared in advance?

Yes, but it's best to store the broth and toppings separately in the refrigerator. If you're serving the ramen the next day, gently reheat the broth before adding the noodles. This will prevent the noodles from absorbing too much soup and will help them retain their firmness.

Is this miso ramen vegan?

No, the miso ramen prepared using this recipe is not vegan because it contains butter, honey, and eggs. If you'd like to make a vegan version of this ramen, you can substitute these ingredients with suitable substitutes while keeping the rest of the recipe unchanged.