Recipe 6 - Sweet Corn Miso Ramen

Journey to Japan with a dish popular this longest lived community - a delicious ramen dish bursting with the umami goodness of miso.

Total Cook Time: 1-2 Hours | Makes 4 servings

1 tablespoon vegetable oil
1 small onion, diced
1 clove garlic, minced
1 litre vegetable stock, unsalted
300g canned or frozen corn kernels
1/3 cup cashew cream (or soaked raw cashews)
1 tablespoons white miso paste
500ml plain water
salt, to taste
a handful of edamames, optional

Make cashew cream according to recipe found on hopechannel.sg

Heat the vegetable oil in a pot and sauté onions until translucent. Add the garlic and sauté until fragrant.

Add the stock, corn, white miso paste, and cashew cream. Simmer for 10 minutes, whisking until miso and cashew cream are fully incorporated and the broth forms a smooth creamy consistency.

In a separate pot, cook the ramen noodles according to package instructions. Divide into 4 serving bowls.

Spoon miso-corn broth over the ramen. Top with your preferred vegetables. Serve immediately.


Click the link below to download the print recipe.

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