Butter Corn Ramen is a type of ramen famous in the Hokkaido region. It’s topped with corn cooked in butter, which makes the soup creamy and rich, with a delicate balance of buttery flavor and the sweetness of corn. Our Butter Corn Ramen offers an easy homemade version. Since we use store-bought chicken broth as a base, there’s no need to spend hours preparing the ramen soup. While it’s a relatively simple soup, adding a little bit more butter just before serving ensures that the soup has great depth in taste. It’s quite easy to make, but timing is crucial. Prepare all the toppings first, make and keep the ramen soup hot, cook the noodles, and finally assemble everything quickly. If you’re craving delicious ramen but don’t want to eat out or settle for instant options, this recipe is for you. Give this easy yet scrumptious ramen a try. We hope you enjoy it.
Butter Corn Ramen
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Ingredients
Soup
- 2 green onions
- 2 cloves garlic
- 4 slices ginger root
- 4 cups chicken broth
- 2 Tbsp soy sauce
- 1/2 Tbsp Sake
- 1/2 Tbsp Mirin
- 1/4-1/2 tsp salt
- 1/2 Tbsp sesame oil
Toppings
- 1 cup corn canned
- 2 Tbsp butter divided
- salt and pepper to taste
- 1/2 Tbsp Wakame dired seaweed
- 1 green onion
Noodles
- 2 bunches Chukamen ramen noodles dried
Instructions
- Make soup first. Cut green onions in halves. Crush garlic and peel skins. Slice ginger root. In a large pot, put chicken broth, green onions, garlic, and ginger, and cook covered for 10 minutes. Strain. Season with Soy Sauce, Sake, Mirin, salt, and sesame oil. Keep warm on low heat, covered.
- Prepare the toppings. Rehydrate Wakame in hot water. Let it sit for 5-10 minutes. Then squeeze out water. Slice green onion diagonally and thinly. Set aside.
- Strain corn from a can, and remove excess moisture with a paper towel. Melt butter in a frying pan, add corn, and cook for a couple of minutes. Season with salt and pepper. Remove from heat and set aside.
- Once everything else is ready, cook dried Chukamen according to the package. Divide the noodles in half and place them in large bowls. Pour the hot soup over the noodles and top with Wakame seaweed, green onion, corn, and butter. Serve immediately.
