Description
This Miso Noodles with Charred Corn recipe offers a vibrant fusion of flavors combining the umami richness of white miso, the smoky sweetness of charred corn, and the zesty freshness of lime. Tossed with tenderstem broccoli and tossed ramen noodles in a spicy chilli oil dressing, it makes for a quick, flavorful, and satisfying meal perfect for 2 to 3 servings.
Ingredients
Vegetables
- 2 corns on the cob, kernels shaved off
- 100 g / 3.5 oz tenderstem broccoli, chopped into bite-sized pieces
- Zest of 1 lime
- 2 tbsp lime juice
Oils and Sauces
- 15 ml / 1 tbsp frying oil
- 45 ml / 3 tbsp chilli oil (shop-bought or homemade)
- 3 tbsp white miso paste
Sweeteners
- 2 tsp maple syrup (or sugar)
Pasta
- 200 g / 7 oz dry ramen noodles (or flat rice noodles for gluten free)
Optional Toppings
- Roasted peanuts, to serve
Instructions
- Char the Corn: Preheat a large skillet or heavy frying pan over medium-high heat. Add 1 tablespoon of frying oil. Once the oil is hot, add the shaved corn kernels. Allow them to pan-fry without stirring too frequently until they become fully opaque and develop a beautiful char in some spots, enhancing their smoky flavor.
- Prepare the Broccoli: Meanwhile, bring a large pot of lightly salted water to a boil. Chop the tenderstem broccoli into equal bite-size pieces, cutting thicker stems in halves or quarters for even cooking. Boil the broccoli for about 4 minutes until tender but still crisp. Use a slotted spoon or spider strainer to remove and drain.
- Cook the Noodles: In the same boiling water, cook the ramen noodles according to package instructions until al dente, generally about 3-4 minutes. Just before draining, reserve a quarter cup of the hot noodle cooking water to help create the dressing.
- Make the Miso Dressing: In a bowl, combine the chilli oil, white miso paste, lime zest and juice, maple syrup, and 2 to 3 tablespoons of the reserved noodle cooking water. Whisk vigorously until smooth and well combined. Taste the dressing and season with additional salt or soy sauce as needed to balance flavors.
- Toss and Serve: Drain the noodles thoroughly and toss them in the miso dressing to coat evenly. Divide the dressed noodles between 2 to 3 plates. Top each serving with a generous amount of charred corn kernels and boiled broccoli. Optionally, sprinkle roasted peanuts on top for a delightful crunchy texture. Serve immediately and enjoy!
Notes
- Chilli Oil: You can use either homemade or store-bought chilli oil. If the store-bought oil contains seasoning such as salt or soy sauce, reduce the amount of miso paste used in the dressing and adjust seasoning carefully after whisking.
- For a homemade chilli oil variation, try infusing spring onions or scallions with toasted sesame seeds and chilli flakes for extra depth of flavor.
- Using flat rice noodles instead of ramen makes this dish gluten free.
- Reserve some noodle cooking water to adjust the consistency of the miso dressing easily without diluting flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
