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Place a large skillet over medium heat.
Add butter and let it melt gently.
Add garlic, white miso, green onion whites, soy sauce, black pepper, chili flakes, and honey.
Break down the miso and cook for 20–30 seconds until fragrant, not browned.
Add the ramen noodles to the skillet, discarding the seasoning packets.
Pour in enough water to just cover the noodles, about 2 cups.
Bring to a simmer.
Cook, stirring frequently and gently separating the noodles.
As the water reduces, the butter and miso emulsify into a glossy sauce that coats the ramen.
Once the noodles are tender and the sauce looks loose and shiny, remove from heat.