Something that drew us to our current apartment were the floor-to-ceiling windows running across the far wall of each room. Primarily it was the availability and proximity, based on the whole we both got jobs in NYC and we need to move ASAP situation of 2 summers ago. But also the windows. Now that I’m working from home, with my desk tucked into the bedroom corner, facing one of these such windows, I have realized something unfortunate. They are severely lacking in insulation. As a result, I am basically freezing all the time. I recently purchased some fleece lined leggings to pair with my giant sweaters, which do help a bit. Even assisted by my coziest layers, by the end of the day I am craving a piping bowl of something warm and flavorful, and these simple noodles are the perfect antidote. The fact that they come together in about 20 minutes is an added bonus.

I was inspired by the Miso Butter Stirfry recipe I spied in Eating Well, but they certainly aren’t the first/only publication to suggest this pairing. I started following the recipe, veered significantly off course, and ended up with this. The recipe is just for the noodles, but I suggest topping them with the meat/protein of your choice. This time, we took a simple steak, topped it with a pat of the miso-butter, and ran it under the broiler. You could do the same with almost any fish, or mix in some quickly browned ground pork. Or, you know, you could just enjoy the noodles as-is. The serving size might be a little sparse this way, but you could always cook some extra noodles to compensate.

Spicy Miso Butter Tossed Ramen

Recipe by Too Many SpoonsCourse: DinnerCuisine: Noodles

Servings

4

servings

Cost

17

$

Total time

20

minutes

Ingredients

• 3 tbsp unsalted butter

• 3 tbsp white miso

• 2 tsp sriracha (+/- 1 tsp to suit your spice tolerance)

• 2 tbsp canola oil

• 2 shallots, thinly sliced
  

• 3/4 cup frozen corn kernels

• 3/4 cup frozen shelled edamame

• 8 oz ramen noodles, fresh if you can find them, but dry is ok too

Directions

• Put a large pot of water on to boil, and season well with salt. Place a medium skillet over medium-low heat, and melt the butter. Add the miso, and stir well until combined. This will not happen easily-just keep stirring/smushing until it starts to come together. Transfer to a large bowl.
• Add the sriracha plus 1 tbsp water, and mix well. Set aside.
• Wipe out the pan you used for the miso-butter, then add the oil and let it get hot. Add the shallots, cook for about 5 minutes, until soft and translucent, then add the corn and edamame. Continue cooking for about 5 more minutes, stirring occasionally, until everything is tender. Leave the pan where it is, but turn off the heat.
• Add the ramen noodles to your pot of boiling water, and cook until tender/springy, usually just 2 minutes or so.
• Use tongs to transfer the noodles to the bowl with the miso butter, and quickly toss to combine, continuing to mix until the noodles are coated in the miso mixture. Add the veggies, then toss again.
• Serve as is, or topped with the protein of your choice.