CeeAnnSoul

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Dinner

Miso Butter Ramen

A 15-minute weeknight ramen with a rich miso-butter broth, soft egg, and whatever vegetables are in the crisper drawer. Comfort food on a deadline.

Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Photo of Miso Butter Ramen (placeholder until a real photo is uploaded)

Let's cook

  1. Bring a pot of water to a boil for the noodles. In another pot, heat the broth over medium.
  2. Whisk the miso into a ladleful of warm broth, then stir that back into the pot with the soy sauce and sesame oil. Do not let it boil hard after adding miso.
  3. Melt the butter into the broth until glossy.
  4. Cook the noodles according to the package (usually 2–3 minutes for fresh). Toss in the spinach or mushrooms for the last minute so they wilt right in the bowl.
  5. Divide between deep bowls, top with soft eggs and scallions.
  6. Finish with chili crisp if you like it hot. Eat immediately — ramen waits for no one.

First cooked & written up on August 22, 2026.