I often find myself frustrated by the restraints of baking for a small audience. I would love to bake something every other day and get through my ever-growing list of ideas. Maybe try out recipes more than once. But I can’t eat all of that! And Molly and my brother-in-law can’t eat all of that! Baking for my class when I did my UX program was a nice outlet. But I haven’t quite figured out what I want to bake that would also be crowd-pleasing enough to bring into the work place. So I’ve been focusing more effort on making my dinners more exciting. If I can’t creative baking in the kitchen every other day, I can at least get creative at dinner time. And it’s been fun!
In my time at college, I was reduced to a lot. But I was never reduced to becoming a ramen person. Maybe this sounds like I’m speaking from a hoity toity high horse, but.. there’s just something tragic about eating plain packaged ramen. Not to mention little to no nutritional value. And especially when LA had some fantastic ramen restaurant options, it just seemed wrong. And unappealing.
But this recipe doctors up a package of ramen into something far more enticing and filling. The sauce has miso, corn, and coconut milk. You can top it however you want, but I found the chili crisp oil to be pretty non-negotiable. You can add more veggies if you have them on hand. The hard boiled egg was a great touch, and very easy to prepare, but if you have other proteins you want to add, I’m sure they’d be great too. This recipe is mainly about the broth – the rest is up to you.
It’s hearty and filling, and satisfying in a way that I just don’t think packaged ramen on its own can be. It really turns it into a complete meal. This is a pretty basic recipe, but it tastes more elaborate than it is to make.
I imagine that none of my extensive base of readers (all of whom I know by name) has packaged ramen lying around in their pantry, so I’m doubtful that any of you will ever make it. But I did learn that ramen is $0.35 a packet at Target. In this economy?? I suppose I get why people eat it.
PrintSweetcorn Miso Ramen
- Array: Array
- Total Time: 0 hours
Ingredients
For the corn broth:
- 1 tbsp olive or sesame oil
- 4 garlic cloves
- 1/4 cup miso paste
- 1/2 can corn
- 1/3 cup coconut milk
- 1 package ramen noodles, whatever flavor you prefer
Optional toppings:
- Eggs, hardboiled, or your favorite protein
- 1–2 tsp chili crisp oil
- 1 tsp sesame seeds
- 3 spring onions, finely sliced
Instructions
Heat oil in a pan, and add garlic and miso. Let heat until aromatic. Add in the seasoning packet from the ramen (or a stock cube, if you want to avoid using the seasoning packet), as well as your drained and rinsed corn, and let cook for a few minutes. Then, add the coconut milk. Let simmer for a bit, while you prepare your ramen according to package directions.
Using an immersion blender, blend up the corn mixture until creamy.
Place cooked ramen noodles and corn broth in a bowl. Then, top with your favorite toppings – eggs, chicken, pork, etc., chopped spring onions, chili crisp oil, and sesame seeds. It’s yours to personalize!