Description
A quick and cozy noodle bowl ready in just 8 minutes, these butter miso noodles combine rich umami flavor with a chili oil fried egg for the ultimate comfort meal. Perfect for busy weeknights, lazy weekends, or late-night cravings.
Ingredients
-
2 packs dried ramen or wheat noodles (180–200 g total)
-
3 tbsp (45 g) melted butter
-
1 tbsp (15 ml) garlic chili oil (optional)
-
1 tbsp (18 g) white miso paste
-
2 spring onion stalks, minced
Chili Oil Fried Egg
-
1 egg
-
1 tsp (5 ml) chili oil
Garnish
-
Additional chili oil, to taste
-
Minced green onion
Instructions
-
Bring a pot of water to a boil. Cook noodles per package instructions. Reserve 2–3 tbsp noodle water, then drain.
-
In a bowl, mix melted butter, miso paste, garlic chili oil (if using), and spring onions until smooth.
-
Heat 1 tsp chili oil in a small pan. Crack in the egg, cover with a lid, and cook until the bottom is crispy and the top is set (2–3 minutes).
-
Toss noodles in butter miso sauce. Add reserved noodle water if needed to thin.
-
Plate noodles, top with chili oil fried egg, and garnish with extra chili oil and green onions.
Notes
Sauce may look separated before mixing—hot noodles bring it together.
Adjust spice by skipping or reducing the chili oil.
Brown butter or sesame paste add richness and nuttiness.
Add mushrooms, spinach, chicken, or tofu to make it a full meal.
Leftovers keep up to 2 days in the fridge; fry a fresh egg when reheating.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese