Hokkaido Style Butter Corn Ramen

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A warming bowl of Sapporo-inspired ramen featuring a rich miso broth, sweet corn, and a melting pat of Hokkaido butter. This comforting bowl is a hallmark of northern Japan's dairy-and-corn pairing tradition.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 9 gSugar
• 36 gProtein
• 1480 mgSodium
• 820 mgPotassium
• 160 mgCalcium
• 5.5 mgIron
• 9 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the broth

• 8 cups chicken and pork stock (combined)
• 4 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 tsp white pepper
• 1 tbsp rice vinegar

For the toppings

• 2 tbsp unsalted butter, plus 4 individual pats for serving
• 1.5 cups fresh or frozen sweet corn kernels
• 2 scallions, thinly sliced
• 4 large eggs
• 2 sheets nori, halved
• 1 cup bean sprouts, blanched

For the noodles and protein

• 4 portions fresh ramen noodles (about 4 oz each)
• 8 slices chashu pork or cooked chicken thigh
• 2 tbsp neutral oil
• 1 tsp toasted sesame seeds

Directions

1. Make soft-boiled eggs: bring a small pot of water to a boil, gently lower in the eggs, and cook for exactly 6 minutes 30 seconds. Transfer to an ice bath, peel, and set aside.
2. In a large pot over medium heat, warm 2 tbsp butter with the neutral oil. Add garlic and ginger and sauté for 45 seconds until fragrant, then stir in the corn and cook 2 minutes to lightly caramelize.
3. Pour in the chicken-pork stock and bring to a gentle simmer. Whisk the miso paste with 1/2 cup warm broth in a small bowl until smooth, then return the mixture to the pot along with soy sauce, sesame oil, white pepper, and rice vinegar. Keep warm over low heat.
4. Bring a separate large pot of water to a rolling boil and cook the ramen noodles according to package directions, usually 3 to 4 minutes until just tender; drain and divide among four deep bowls.
5. Heat the chashu slices in a small skillet with a splash of the broth for 1 minute per side to warm through. Halve the soft-boiled eggs lengthwise.
6. Ladle the hot miso broth over the noodles in each bowl, then arrange chashu, halved eggs, blanched bean sprouts, and nori on top. Sprinkle with scallions and sesame seeds, then finish each bowl with a pat of butter that melts into the broth. Serve immediately while piping hot.

Cook’s Notes

• For the richest broth, simmer 2 lb of pork bones with 1 whole chicken carcass in 12 cups water for 8 hours ahead of time, then strain.
• Toast the fresh corn briefly in a dry skillet before adding to the pot to deepen its sweetness and add a subtle char.
• Adjust the miso amount to taste; stronger or milder miso pastes vary significantly in saltiness.
• Place the butter pat on top right before serving so it slowly melts into the broth rather than fully dissolving into the pot.
• If you cannot find fresh ramen, high-quality dried ramen or even thin udon works as a substitute.

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