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Miso Noodles with Charred Corn and Broccoli Recipe

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3.8 from 24 reviews

A vibrant and flavorful miso noodle dish featuring charred sweet corn, tenderstem broccoli, and a zesty chili-miso dressing. Quick and easy to prepare, perfect for a satisfying lunch or dinner with a delightful combination of textures and bold umami flavors.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Vegetables and Noodles

  • 2 ears of corn, kernels shaved off
  • 100 g / 3.5 oz tenderstem broccoli
  • 200 g / 7 oz dry ramen noodles (or flat rice noodles for gluten-free option)

Oils and Dressings

  • 15 ml / 1 tbsp frying oil
  • 45 ml / 3 tbsp chili oil (shop-bought or homemade)
  • 3 tbsp white miso paste
  • Zest of 1 lime and 2 tbsp lime juice
  • 2 tsp maple syrup (or sugar)

Optional Garnish

  • Roasted peanuts, to serve

Instructions

  1. 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 warm, add the shaved corn kernels. Let them cook without stirring too often to develop a nice char until they are fully opaque and browned in spots.
  2. Cook the Broccoli: Meanwhile, bring a large pot of lightly salted water to a boil. Chop the tenderstem broccoli into bite-size pieces, cutting thicker stems into halves or quarters. Boil the broccoli for about 4 minutes until tender, then remove it from the water with a slotted spoon or strainer.
  3. Cook the Noodles: Using the same boiling water, cook the ramen noodles according to package instructions. Just before draining, reserve about 1/4 cup of the noodle cooking water for the dressing.
  4. Prepare the Miso Dressing: In a bowl, whisk together the chili oil, white miso paste, lime zest and juice, maple syrup, and 2-3 tablespoons of the hot reserved noodle cooking water until smooth. Taste and adjust seasoning, adding salt or a splash of soy sauce if needed.
  5. Toss and Serve: Drain the noodles and toss them in the miso dressing to coat well. Divide the noodles onto 2 to 3 plates, then top with the charred corn kernels and cooked broccoli. Sprinkle with roasted peanuts if using for added crunch. Serve immediately and enjoy!

Notes

  • Use flat rice noodles as a gluten-free alternative to ramen noodles.
  • Adjust the quantity of chili oil according to your preferred heat level.
  • To make your own chili oil, gently infuse neutral oil with dried chilies and garlic.
  • Save some reserved noodle water to help thin the dressing to a drizzle-able consistency.
  • Roasted peanuts add texture but can be omitted for a nut-free dish.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/miso-noodles-with-charred-corn-and-broccoli-recipe/