Name: Miso Butter Ramen Noodles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3
Cuisine: Asian
Ingredients: 2 (3 ounce) pkgs dry ramen noodles, seasoning packets discarded; 3 tablespoons white miso paste; 2 tablespoons melted unsalted butter; 2 tablespoons lower-sodium soy sauce, or more to taste; 1 tablespoon seasoned rice vinegar; drizzle of chili oil (optional); garnish with thinly sliced green onions and sesame seeds

Ingredients

3 serv.

2 (3 ounce) pkgs dry ramen noodles, seasoning packets discarded
3 tablespoons white miso paste
2 tablespoons melted unsalted butter
2 tablespoons lower-sodium soy sauce, or more to taste
1 tablespoon seasoned rice vinegar
drizzle of chili oil (optional)
garnish with thinly sliced green onions and sesame seeds

Instructions

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1 Fill a pot with 5 cups of water and bring to a boil. Add ramen noodles to the boiling water, and cook until tender, 2 to 4 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later. Add drained noodles back to the pot.
2 Meanwhile, whisk miso paste, butter, soy sauce, and rice vinegar together in a small bowl until smooth. Pour over the hot noodles, and stir until well combined. The hot noodles will soak up the sauce, so add some reserved cooking water if sauce needs to be thinned out.
3 Evenly divide the noodles among 3 bowls. Drizzle each with chili oil and garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.