Ramen Noodle Miso Soup
Prep time
Cook time
Total time
This filling and healthy recipe has a long ingredient list but don't be fooled. It's not much harder to make than instant soup!
Recipe type: Dinner
Cuisine: Asian
Serves: 4
  • 1 Tbsp. oil
  • 2 green onions, sliced
  • ¼ white onion, finely diced
  • 3 cloves garlic
  • 2 inch piece of ginger, finely diced
  • 1 sheet nori
  • 6 cups bone broth, chicken broth or veggie broth
  • ½ oz. dried shiitake mushrooms
  • 3-4 Tbsp chickpea miso paste
  • ¼ cup coconut aminos or tamari
  • 4 blocks ramen noodles
  • Toppings:
  • Cilantro, Basil, Mint
  • Green onions
  • Mung bean sprouts
  • Purple cabbage
  • 4 Boiled eggs
  1. In a large stock pot, sauté onions, garlic, and ginger in oil. Cook until fragrant.
  2. Add broth, mushrooms and nori.
  3. Simmer for 20 mins then strain.
  4. Discard the nori. Slice mushrooms into bite size pieces and add back into the soup.
  5. Boil eggs, peel and set aside.
  6. Cook noodles according to package instructions, rinse and set aside.
  7. Add coco aminos and miso to broth, whisk until smooth.
  8. Prepare toppings: rinse the herbs and mung bean sprouts, chop the cabbage, and slice the green onions.
  9. To plate: place ¼ of the noodles in a large bowl. Then, ladle the soup over the top. Slice one egg in half and place it into the soup, add the cabbage, green onions and herbs and drizzle with sriracha. Enjoy!
Recipe by Shut Up & Glisten at http://shutupnglisten.com/2018/04/ramen-noodle-miso-soup/