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Spicy Miso Ramen with Roasted Corn and Avocado


A fusion dish that combines the umami-rich broth of Japanese ramen with the vibrant flavors of Mexican street corn and creamy avocado.

Cuisine: Japanese-Mexican Fusion
Servings: 4


  • 4 servings (340g/12 oz) dried ramen noodles
  • 8 cups (1.9 liters) vegetable broth
  • 4 tablespoons (60 ml) white miso paste
  • 2 tablespoons (30 ml) soy sauce
  • 2 teaspoons (10 ml) sesame oil
  • 2 ears of corn, shucked
  • 1 avocado, sliced
  • 1/2 cup (60 g) crumbled vegan feta or cotija cheese
  • 2 limes, cut into wedges
  • 4 green onions, chopped
  • 1/2 cup (30 g) chopped cilantro
  • Sriracha or chili flakes, for serving (optional)


  1. Preheat oven to 400°F (200°C). Brush corn with olive oil and roast for 15-20 minutes, or until kernels are tender and lightly charred.
  2. While corn is roasting, bring vegetable broth to a simmer in a saucepan. Whisk in miso paste until dissolved. Add soy sauce and sesame oil.
  3. Cook ramen noodles according to package directions. Drain and set aside.
  4. Cut kernels off the cob. In a small bowl, combine corn, avocado, vegan feta, lime juice, green onions, and cilantro.
  5. Divide ramen noodles between four bowls. Ladle miso broth over noodles. Top with corn and avocado mixture.
  6. Serve with sriracha or chili flakes on the side, if desired.

Suggested Drinks

Japanese Beer (e.g., Asahi or Sapporo): The light and crisp flavor of Japanese beer complements the umami notes of the miso broth and the sweetness of the corn.

Mexican Lager (e.g., Modelo or Pacifico): The malty sweetness and subtle hop bitterness of a Mexican lager balances the spiciness of the dish and provides a refreshing counterpoint to the rich broth.

Non-Alcoholic Option

Sparkling Limeade: The tartness of limeade cuts through the richness of the miso and avocado, while the bubbles add a festive touch to the meal.