Ingredients
Scale
- 4 oz ramen noodles (fresh or dried)
- 3 tbsp miso paste (white or red)
- 4 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 2 green onions, chopped
- 2 soft-boiled eggs (marinated if desired)
- 1 sheet nori, cut into strips
- 2 cups fresh vegetables (e.g., spinach, mushrooms)
Instructions
- Prepare all ingredients by chopping vegetables and gathering them.
- In a large pot over medium heat, sauté minced garlic and grated ginger for about one minute until fragrant.
- Add vegetable broth, miso paste, and soy sauce; stir until miso is dissolved and let it simmer for about 5 minutes.
- Cook ramen noodles according to package instructions until al dente (about 3–4 minutes), then drain.
- Add your choice of vegetables to the simmering broth and cook for an additional 3–5 minutes until tender.
- Divide cooked noodles into serving bowls and ladle hot broth over them. Top with soft-boiled eggs, nori strips, green onions, and any extra toppings you like.
Notes
- For a gluten-free option, substitute traditional ramen noodles with rice or soba noodles.
- Experiment with different vegetables to customize your bowl.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg