Soy-Butter Corn Ramen

By Hetty Lui McKinnon

Updated Oct. 11, 2023

Soy-Butter Corn Ramen
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4(1,014)
Comments
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This easy, one-pot noodle recipe employs the sweetness of summer corn to balance out the umami of the butter and soy sauce. It’s a nod to wafu pasta dishes, which fuse Japanese and Italian cooking traditions, flavors and ingredients. Corn cobs are used in this recipe to create a quick, sweet corn-infused water to cook the noodles. (Don’t be tempted to add more water, as the amount specified will yield perfectly al dente noodles with just the right amount of broth, which intensifies as it concentrates.) The corn kernels go in at the last minute, which mutes any raw notes while maintaining sweetness and crispness. Though light enough for summer, this dish has depth.

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Ingredients

Yield:4 servings
  • 4ears corn, husked
  • 4scallions, trimmed, white and green parts thinly sliced and separated
  • 4blocks/12 ounces instant dried ramen noodles, flavor packets discarded
  • ¼cup soy sauce
  • ¼cup vegan or regular unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

577 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 14 grams protein; 2476 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap each corn cob in half to make them easier to handle. Slice the corn kernels off the cobs, and add the cobs to a large pot, along with the white parts of the scallions. Add 5 cups of water to the pot and bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer for 8 to 10 minutes, until the smell of corn permeates the kitchen.

  2. Step 2

    Uncover and discard the cobs. Add the noodle blocks to the water and, using chopsticks or tongs, turn the noodles until they loosen up and then cook until most of the water has been absorbed, 2 to 2½ minutes.

  3. Step 3

    Reduce heat to medium-low, add the corn kernels, soy sauce and butter and toss for 1 to 2 minutes, until the noodles are tender, and the corn is barely cooked and still sweet.

  4. Step 4

    Divide among bowls, top with the scallion greens and serve immediately.

Ratings

4 out of 5
1,014 user ratings
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Comments

Fxl Shultz

Costco stocks ramen noodles that are not accompanied by flavor packets. I always have them on hand to make a variety of ramen dishes without the waste of those little envelopes.

Lisa

There's a rice version of this that I grew up with as a Korean kid. Add the corn kernels to the uncooked rice, then cut the now empty corn cob in half and lay the halves on top of the rice and corn; cook (rice cooker or stovetop). Discard the cob. Top with butter and soy sauce to taste, which turn into a sauce with the heat, and a drizzle of sesame oil. I hate scallions, but I guess everyone else would add those too. As I said, it's exactly this but with rice.

Ellen

I would cut the butter in half and use a couple tablespoons of white miso paste. You’d get the same umami without all the fat.

Sara Sullivan

I can't understand why something so simple is this flavorful, but it is! I shredded in 2 roasted chicken breasts and crisped up a package of oyster mushrooms to go in too, along with some 6 1/2 minute jammy eggs and a drizzle of sriracha. Good enough for company!

Deb LaF.

I have made this dish many times and from the start I added miso. It packs a flavor and umami punch and I would highly suggest you do too. We love it as a side to fiery flavored grilled shrimp, crab cakes, etc. It acts as a mellow, buttery foil to bolder flavors.

Jeremy

Meh. Even for a very simple dish, it's pretty plain. It's fine, but it lacks oomph.

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