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Miso – Double Corn



Cook Time

15 min


  • 3 ½ tablespoon ‏Whole Canned Corn
  • 3 ‏Baby Corn
  • 1/4 ‏Red Pepper
  • 1/3 ‏Zucchini
  • suitable amount ‏Tempura Powder
  • suitable amount ‏Vegetable Oil

Calorie: 592 kcal

“Delicious ramen with sweet corn”


  1. Drain canned corn. Cut red pepper and zucchini into 2cm pieces. Dissolve tempura powder in water.
  2. Coat corn, red pepper, and zucchini with tempura powder and fry in oil at 350˚F.
  3. Put whole corn and tempura pieces on top of miso ramen and serve.


  • If you prefer, you can boil and sauté the veggies instead of frying.

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