japanese

Katsuobushi Butter Shio Ramen with Corn and Bean Sprouts

Name: Katsuobushi Butter Shio Ramen with Corn and Bean Sprouts
Yield: 1 serving
Cuisine: japanese
Ingredients: 198 g fresh ramen noodles; 489 g chicken broth; 21 g miso paste; 26 g butter; 93 g corn kernels; 105 g bean sprouts; 12 g soy sauce; 6 g katsuobushi (bonito flakes); 23 g scallion, thin sliced; 1 g black pepper

This simmered dish pairs fresh ramen noodles with butter, corn kernels and bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

88 g Carbohydrates

25 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

198g fresh ramen noodles 251 kcal
489g chicken broth 29 kcal
21g miso paste 42 kcal
26g butter 186 kcal
93g corn kernels 80 kcal
105g bean sprouts 32 kcal
12g soy sauce 8 kcal
6g katsuobushi (bonito flakes) 12 kcal
23g scallion, thin sliced 8 kcal
1g black pepper 3 kcal

Cooking instructions

chicken brothmiso pastecorn kernelsbean sprouts
In a saucepan, bring chicken broth to a simmer. Stir in miso until dissolved, then add corn and bean sprouts; simmer 2 minutes.
fresh ramen noodles
Cook fresh ramen noodles in boiling water according to package directions. Drain well.
chicken brothbuttersoy sauceblack pepper
Add butter to the simmering broth and whisk until melted. Stir in soy sauce and black pepper.
fresh ramen noodleschicken broth
Place noodles in a serving bowl. Pour hot broth and vegetables over the noodles.
katsuobushi (bonito flakes)scallion
Top with katsuobushi and sliced scallion. Serve immediately while steaming hot.