These easy Miso Corn Noodles take less than 15 minutes to make and are so delicious. We fry off onion, corn, garlicand miso paste in a pan, then blend everything together with chicken or vegetable stock to make the sauce. It’s a speedy dinner perfect for when you’ve got no time! I hope you love it!
If you’re a fan of sweet corn and miso, then you’re going to love these noodles. We’ve garnished the noodles with spring onions (scallions), sesame seeds and chilli oil for a bit of a kick, and they’re so good!
For those of you looking for more noodle inspiration, check out my lime and coconut chicken noodles, easy curry noodles, or my peanut butter ramen !
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Why You’ll Love This Recipe
Easy: this recipe only requires 6 ingredients and is super simple to make. You’ll need a blender to create the sauce fyi!
Corn: everyone loves sweet corn!!! It’s sweet, accessible, and pretty inexpensive. It also works great as a flavour base for a delicious sauce!
Quick: these miso corn noodles take around 15 minutes to make. We fry off the onions first with corn, garlic, and miso, and that’s really the most time consuming part of the recipe!
Ingredients and Substitutions
White onion: we’re using a white or brown onion for this recipe. You could totally use shallots or a red onion too.
Garlic: fresh garlic is best for this recipe, we’re using a handful of garlic cloves but feel free to use as many as you like based on your preferences.
Corn: canned corn or sweet corn from the tin is what I’m using for this recipe. You could totally use fresh corn on the cob and boil it for a few minutes, and then chop off the corn kernels and continue the recipe using them!
Miso: this is a gorgeous Japanese fermented paste that’s salty and gives an umami punch! If you don’t have miso, you could swap this out for gochujang, oyster sauce, or sesame paste.
Chicken stock: I’m using store-bought chicken stock because it’s what I have available, but if you have homemade chicken stock, that would be great!
Noodles: I’m using ready to cook noodles (fresh noodles) which I boiled for a minute to loosen them up and then added them into the sauce. You could use any type of noodle you’d like from udon to ramen to soba.
Garnish: we’re garnishing the noodles with sliced scallions (spring onions), chilli oil, and sesame seeds. You could also add on a soft boiled jammy egg!
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Place a frying pan on medium heat and add in 1 tablespoon of vegetable oil. Once hot, add in the onions, garlic, corn, and miso. Leave to soften and caramelise slightly for 10 minutes.
Step 2: Place the softened onion mixture into a blender and add in 200ml chicken stock. Blend until smooth, and add back to the pan. Taste and season with salt and pepper.
Step 3: Meanwhile, prepare your noodles. Once they’re ready, drain and add them to your miso corn sauce. Stir to combine.
Step 4: Divide the noodles between two bowls and top with spring onions, sesame seeds, and chilli oil.
What To Do with Leftovers
Storage: once cooled, place in airtight containers and into the fridge for up to 3 days.
Freezing: you can totally freeze these miso corn noodles but it may change the texture of the noodles and the sauce. Once cooled, place in airtight containers (don’t forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: lid ajar, place the noodles into the microwave and heat until piping hot.
FAQs
No, but here’s how you’d make it vegan…swap out the chicken stock for veggie stock!
A soft boiled egg would be delicious. You could also fry up some crumbled tofu and top the noodles with it too.
No, but you could use rice noodles and make sure your miso is gluten-free and you’re good to go!
More Recipes You Might Enjoy!
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Easy Miso Corn Noodles
These easy Miso Corn Noodles take less than 15 minutes to make and are so delicious.
Instructions
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Place a frying pan on medium heat and add in 1 tablespoon of vegetable oil. Once hot, add in the onions, garlic, corn, and miso. Leave to soften and caramelise slightly for 10 minutes.
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Place the sweet softened onion mixture into a blender and add in 200ml chicken stock. Blend until smooth, and add back to the pan. Taste and season with salt and pepper.
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Meanwhile, prepare your noodles. Once they’re ready, drain and add them to your miso corn sauce. Stir to combine.
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Divide the noodles between two bowls and top with spring onions, sesame seeds, and chilli oil.
Notes
Storage: once cooled, place in airtight containers and into the fridge for up to 3 days.
Freezing: you can totally freeze these miso corn noodles but it may change the texture of the noodles and the sauce. Once cooled, place in airtight containers (don’t forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: lid ajar, place the noodles into the microwave and heat until piping hot.
Nutrition
Calories: 894kcalCarbohydrates: 172gProtein: 39gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 2918mgPotassium: 483mgFiber: 15gSugar: 30gVitamin A: 395IUVitamin C: 13mgCalcium: 60mgIron: 2mg
