Miso Butter Corn Ramen 

In a world that often feels chaotic and fast-paced, there's something incredibly comforting about a warm, soul-satisfying bowl of ramen. And when that ramen is infused with creamy miso, rich butter, and sweet corn, you know you're in for a treat. Today, we're diving into the realm of comfort food with a recipe that's as easy to make as it is delicious: Miso Butter Corn Ramen.

The combination of Mike’s Mighty Good steamed ramen noodles, the umami-rich depth of miso, the creamy decadence of butter, and the sweetness of corn is a winner - it screams comfort food, and what’s more, it's vegan! .

At the heart of this recipe lies Mike's Mighty Good Miso Ramen, a testament to the art of convenience without compromising on quality or flavor. Whether you opt for the noodle cup for its on-the-go appeal or the pillow pack for a more traditional cooking experience, rest assured that every spoonful will transport you to a place of pure comfort and satisfaction.

Miso Ramen Noodle Cup
Miso Ramen Pillow Pack

Begin by bringing 4 cups of water to a gentle boil in a medium pot. If using the noodle cup, remove the seasoning packet and set it aside. For the pillow pack, extract the noodles and seasoning packet from the packaging. Add the seasoning packet(s) to the pot of boiling water along with 2 tablespoons of white miso paste. Stir well to ensure the miso dissolves completely, infusing the broth with its rich, savory flavor. Reduce the heat to low and let the broth simmer gently, allowing the flavors to meld and deepen.

While the broth simmers, turn your attention to the sweet corn. You can use either fresh or frozen kernels. If using fresh corn, carefully remove the kernels from the cob using a sharp knife. If opting for frozen corn, allow it to thaw according to package instructions. In a separate skillet, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the sweet corn kernels to the skillet, spreading them out in an even layer. Allow the corn to cook undisturbed for a few minutes, allowing it to caramelize slightly and develop a golden hue. Stir occasionally to ensure even cooking, allowing the corn to become tender and fragrant.

While the broth simmers and the corn caramelizes, it's time to cook the star of the show – the ramen noodles. If using the noodle cup, simply remove the lid and add the noodles to the pot of simmering broth, allowing them to cook according to package instructions. For the pillow pack, add the noodles to the pot of simmering broth and cook for 3-4 minutes, or until they reach the desired level of doneness. Be sure to separate the noodles with a fork as they cook, preventing them from clumping together.

Once the noodles are cooked to perfection, it's time to bring everything together. Add the sautéed corn to the pot of ramen, stirring gently to incorporate it into the broth. Allow the corn to heat through for a minute or so, infusing the broth with its sweet essence and adding a delightful pop of color to the dish. Take a moment to taste the broth, adjusting the seasoning as needed. For those who desire a more pronounced miso flavor, feel free to add an extra spoonful of miso paste to elevate the richness of the broth.

Once the ramen is assembled, it's time to add the finishing touches that will elevate this dish. Ladle the hot ramen into serving bowls and garnish each bowl with a generous sprinkle of thinly sliced green onions, adding a fresh burst of flavor and a vibrant pop of color. For an extra touch of Japan, feel free to add strips of nori, reminiscent of traditional Japanese ramen bowls. And for those who crave a bit of heat and complexity, don't hesitate to sprinkle on some sesame seeds, chili flakes, or a drizzle of sriracha for that fiery kick.

Whether enjoyed solo as a comforting meal on a quiet evening or shared with friends and loved ones in good company, this Miso Butter Corn Ramen is sure to leave a lasting impression. So, gather around the table, raise your chopsticks high, and recreate this easy vegan ramen recipe. Tag us in your creation @mikesmightygood



"Mike's Mighty Good has permanently changed my lunch game. Never knew an 'instant soup' could be so good."

Charles W. "Chuck" Bryant of the Stuff You Should Know Podcast