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Looking for some ridiculously awesome ramen noodles? This soy butter corn ramen recipe is a hassle-free way to conjure up a scrumptious meal on your busy weekdays. Just throw together ramen, corn, butter, and soy sauce, and you’ll have a banger of a dish!
Never knew that this ramen recipe would turn out to be so good!
Recently I got caught up with a bunch of work at the same time, and I couldn’t even eat properly for a couple of days.
I was so hungry that I went in the middle of the night to make some instant noodles, but that would be too easy, wouldn’t it?
And I had a vague idea of how to make soy butter corn ramen, and I’m telling you this…
Anyone who knows how to make instant noodles can make it.
It’s a damn simple recipe, and an appetizing one too!
What is Ramen?
Ramen is a Japanese noodle recipe that has gained immense global popularity!
It traditionally incorporates Chinese-style wheat noodles, soy sauce, and miso, with toppings usually consisting of sliced pork (chasu), boiled eggs, and scallions, served in a savory broth.
Ramen has gone through many adaptations over the years, and you’ll find many different regional styles in Japan, popular ones are:
- Shoyu Ramen
- Miso Ramen
- Tonkotsu ramen
- Shio Ramen
- Tsukemen
Tools You’ll Need
- Skillet: To make the recipe.
- Ladle: To saute and stir.
- Pot: To boil the noodles.
Ingredients in This Soy Butter Corn Ramen Recipe
Instant Ramen Noodles: Pick any dried instant ramen noodles of your favorite brand.
Soy Sauce: Use dark soy sauce as it has a more intense flavor.
Sweet Corn Kernels: Go for frozen, canned, or fresh corn. Cook beforehand if using fresh corn.
Butter: Butter gives a bright color to the noodles, and it makes them smooth, and silky.
Onions: Onions provide a sweet flavor to the noodles, and it also adds some crunch.
Garlic: Finally mince garlic, or get garlic paste from the store.
Water: Water is used to cook the noodles, and distributes the flavors.
Salt & Pepper
Oil
How to Make Soy-Butter Corn Ramen
Boil the Noodles:
1. In a pot, boil the water, and cook the noodles for 2 minutes till al dente.
2. Drain the water, drizzle some oil on the noodles, and set them aside for further use.
Make the Base:
3. Now, melt some butter in a skillet, and add onions, and garlic. Saute till they get translucent.
4. Add soy sauce, and salt and pepper. Saute them for a minute on high flame.
Add the Ramen:
5. Add the corn kernels, and ramen noodles, and cook them for 2 minutes on high flame.
6. Your soy-butter corn ramen is ready to serve.
Tips & Variations
- If scallions are available at your disposal, use them instead of red onions. They have a milder, and sweeter taste.
- Add some vinegar after soy sauce to give the recipe more acidity.
Serving Options
This soy butter corn ramen recipe is best served in a bowl, by garnishing it with onion greens, or coriander over the top.
I usually have a soft drink on the side and some ketchup.
And drizzle some lemon juice, it’s gonna make this meal more pungent.
How to Store
Transfer it into an air-tight container, and it can be stored in a refrigerator for 2-3 days.
Dont do freeze the ramen as the soy sauce might ruin the flavor after getting thawed, and the texture of the ramen can also get rubbery.
Why I Like This Soy Butter Corn Ramen recipe
- It is a quick and simple recipe.
- It requires only a handful of ingredients.
- You can easily vary it according to your liking.
More Noodle Recipes
Please rate and comment if you make this soy butter corn ramen recipe so I know how much you like it.
Easy Soy Butter Corn Ramen Recipe for Busy Weekdays
Ingredients
Instructions
- In a pot, boil the water, and cook the noodles for 2 minutes till al dente.
- Drain the water, drizzle some oil on the noodles, and set them aside for further use.
- Now, melt some butter in a skillet, and add soy sauce, and garlic. Saute till they get light brown.
- Add onions, and salt and pepper. Saute them for a minute on high flame.
- Add the corn kernels, and ramen noodles, and cook them for 2 minutes on high flame.
- Your soy-butter corn ramen is ready to serve.
Notes
- If scallions are available at your disposal, use them instead of red onions. They have a milder, and sweeter taste.
- Add some vinegar after soy sauce to give the recipe more acidity.