Corn Ramen features the goodness of fresh corn, the fun of ramen noodles and the creaminess of vegan butter. The result is satisfying, healthy, delicious and so easy to make.
I first found this recipe last year after reading about it on the New York Times Cooking website. It had rave reviews, and seemed fun to make, so I decided to give it a try. I’m very glad I did, as I was really impressed by the results, and thrilled that I didn’t even have to go shopping as I had all the ingredients already at home.
The recipe is by cookbook author Hettie Lui McKinnon and it’s amazing, as are her other plant based recipes. With this recipe, if you though ramen couldn’t get any more crave worthy and yummier, you’re in for a pleasant surprise. It’s also a really easy recipe to make and the taste is incredible.
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Making Corn Ramen
Making corn ramen is beyond easy and economical, and doesn’t require a shopping list of ingredients. The recipe comes together in about 25 minutes and is fun to make as well.
Begin by cutting the kernals off the cobs of corn. Place the kernals in a small bowl and set aside. Next, place cobs, and the white parts of the chopped green onions in a large pot and add five cups of water. Bring to a boil, cover and reduce heat, letting it simmer for 10 minutes.
Remove the cobs and discard them. Add the ramen blocks, adding a little more water if needed to just cover them. Boil the noodles, gently stirring with a chopstick or large fork until they are just separated.
Reduce heat and add the corn, soy sauce and vegan butter. Cook stirring until noodles are softened about one to two more minutes. Be sure not to overcook. Once done, spoon noodles evenly into two serving bowls and top with the remaining green onions. Serve immediately.
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Fresh Healthy and Delicious
There is nothing more satisfying or comforting than a big bowl of hot ramen. Adding corn and vegan butter to it just makes it that much better and healthier. This simple but sophisticated recipe tastes great in winter and summer, and is sure to become a favorite.
It seems unbelievable that so simple a recipe with so few ingredients could be so amazing and flavourful but it is. The onion and corn flavors with the butter make it a creamy, dreamy marvel packed with umami and you will be very happy with the results. Enjoy!
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More Delicious Vegan Soups
Soups are everyone’s favorite comfort food and there are so many ways to veganize them. Here are some of my favorite vegan soup recipes to try:
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
Corn Ramen
Ingredients
- 2 ears corn husked
- 2 green onions thinly sliced and green and white separated
- 2 large blocks instant dried ramen noodles
- 1/8 cup Braggs soy seasoning or low sodium soy sauce
- 1/8 cup vegan unsalted butter
Instructions
- Husk the corn and wash. Cut off the knobby end and slice off the corn kernals. Place them in a bowl and set aside.
- Snap each corn cob in half and place them in a medium large pot, along with the white parts of the green onions. Add 5 cups of water to the pot as well as the white parts of the green onion. Bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium and let simmer for 8-10 minutes until aromatic .
- Remove the corn cobs from the broth and add the ramen blocks. Add a little more water to cover them if needed. Cook, gently stirring with a chopstick to loosen the noodles, until most of the liquid is absorbed and the noodles are just separated, about 2-3 minutes.
- Reduce heat to medium low and add the corn kernels, soy sauce and butter. Stir gently for 1 to 2 minutes, until the noodles are softened, and the corn is barely cooked. Don't overcook.
- Spoon ramen evenly into two large soup bowls. Top with the remaining green onion and serve immediately.
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