Instant ramen upgraded with a glossy garlic–miso–honey butter sauce that emulsifies directly in the pan for rich, savory depth. {recipe}
Equipment
- Large skillet
- Tongs (Large, silicone)
Ingredients
Ramen
- 2 packs Top Ramen discard seasoning packets
Garlic Miso Honey Butter Sauce
- 3 tbsp Butter unsalted
- 1 tbsp White miso paste
- 1–1 1/2 tsp Honey
- 1 tbsp Soy Sauce
- 4 cloves Garlic minced
- Black pepper pinch
- Chili flakes
- ~2 cups Water
To Finish
- Green onions sliced
Instructions
Start the Base
- Place a large skillet over medium heat.
- Add butter and let it melt gently.
- Add garlic, white miso, green onion whites, soy sauce, black pepper, chili flakes, and honey.
- Break down the miso and cook for 20–30 seconds until fragrant, not browned.
Cook the Ramen in the Pan
- Add the ramen noodles to the skillet, discarding the seasoning packets.
- Pour in enough water to just cover the noodles, about 2 cups.
- Bring to a simmer.
Reduce and Gloss
- Cook, stirring frequently and gently separating the noodles.
- As the water reduces, the butter and miso emulsify into a glossy sauce that coats the ramen.
- Once the noodles are tender and the sauce looks loose and shiny, remove from heat.
Recipe by Chef Fatty