30-Min Hokkaido Corn Butter Ramen with Crispy Pork
Rich miso broth spiked with butter and corn, topped with crispy pan-fried pork, karaage, and extra noodles. A weeknight ramen bowl that tastes like you spent hours on it—but doesn't.
- Total time
- 30 min
- Servings
- 2
- Calories
- 682
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Bring chicken broth to a boil in a large pot over high heat, ~3 minutes.
Step 2
While broth heats, cook karaage according to package directions in an oven or air fryer.
Step 3
Heat a separate skillet over high heat. Sear pork slices 60 seconds per side until edges brown and crisp. Set aside.
Step 4
Stir miso paste with 2 tbsp broth in a small bowl until smooth, then pour back into the pot.
Step 5
Add noodles to broth and cook until al dente, ~3 minutes. Stir in butter and corn; heat until butter melts, ~1 minute.
Step 6
Pour noodles and broth into bowls. Top each with crispy pork, karaage, and extra noodles. Scatter scallions over top. Serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- medium skillet (10-inch)
- small bowl
- wooden spoon or ladle
- tongs
- oven or air fryer (for karaage)
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