Midnight Miso Ramen

A weeknight ramen built on a shortcut miso-butter broth that tastes like it simmered all day. Sweet corn, a jammy egg, done before the kettle cools.

by Sam Okafor

Photo: Andy Li, CC0

Method

Heat the sesame oil in a pot and cook the garlic and ginger for 1 minute.
Whisk in the miso and soy sauce, then slowly add the stock. Bring to a gentle simmer; never a hard boil, or the miso turns bitter.
Cook the noodles separately according to the packet, about 3 minutes, then drain.
Divide the noodles between bowls and ladle over the hot broth.
Top with halved eggs, a knob of butter, corn and scallions. Eat immediately.