Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth
A rich and warming bowl of ramen featuring sweet Hokkaido corn, miso broth, and a touch of butter for authentic Sapporo flavor. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs fresh ramen noodles, sweet corn kernels, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g fresh ramen noodles
- 1 cup sweet corn kernels
- 2 tbsp unsalted butter
- 3 tbsp white miso paste
- 4 cups chicken broth
- 1 tbsp soy sauce
- 2 cloves garlic cloves, minced
- 1 tsp ginger, minced
- 2 stalks green onions, thinly sliced
- 1 tbsp shredded nori
- 1 tsp sesame oil
- to taste salt
- 1 soft boiled egg
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, heat 2 tbsp unsalted butter over medium heat until melted and foamy. Add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 1 minute until fragrant but not browned.
- Step 2: Pour in 4 cups chicken broth and bring to a simmer. Stir in 3 tbsp white miso paste and 1 tbsp soy sauce until fully dissolved, then add 1 cup sweet corn kernels. Simmer gently for 10 minutes to infuse the broth.
- Step 3: Meanwhile, bring a large pot of salted water to a boil and cook 200 g fresh ramen noodles for 3 minutes until just tender but still firm. Drain and set aside.
- Step 4: Taste the broth and season with salt as needed. Add 1 tsp sesame oil and stir.
- Step 5: Divide the noodles into two bowls. Ladle the hot miso corn broth over the noodles, then top each bowl with 1 sliced soft boiled egg, 1 tbsp shredded nori, and 2 sliced green onions. Serve immediately.
Frequently asked questions
How long does Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh ramen noodles from drying out.
Can I substitute ingredients in Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sapporo-Style Butter Corn Ramen with Sweet Corn and Miso Broth?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
