The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
If you’re anything like me, you love going to Asian restaurants for the miso soup alone. Just thinking about the warm broth and fresh veggies makes my stomach growl with excitement!
If you’d like to add miso soup to your weeknight dinner menu, this recipe is everything you’re looking for and more! Traditionally, miso soup is noodle-less, but I love the heartiness that noodles give to an otherwise light dish, so in true American fashion, I added rice ramen noodles. I may be biased, but I think it took the dish to a whole new level.
Besides this one Americanized twist, this recipe stays very true to classic miso soup and features fan-favorite elements like miso paste, dried seaweed and a tofu topping.
Gluten free, vegan friendly and prepared in 30 minutes, this simple soup checks all of the dinnertime boxes!
- Prep time:
- Total time:
For the Miso Ramen Soup
- 6 cups Heinen’s vegetable broth
- 2 strips dried seaweed
- 2 Tbsp. gluten free soy sauce
- ½ cup sliced mushrooms
- 2 Tbsp. miso paste
- ¼ cup water
- Salt, to taste
For the Toppings
- Matchstick carrots
- Rice ramen noodles
- Sliced cabbage
- Green onions
- Sesame seeds
- Pour the vegetable broth and seaweed into a pot on the stove over medium-high heat and bring to a boil.
- When the broth is boiling, remove and discard the seaweed.
- Turn the heat to medium and add the mushrooms and soy sauce. Simmer until the mushrooms are soft, then salt to taste.
- Prepare your desired toppings by chopping the veggies, cooking the ramen according to the package instructions and preparing the tofu to your preference (I sauté firm tofu in a splash of avocado oil until the sides are browned, or you can use silk tofu instead).
- In a separate bowl, whisk together the water and miso paste until smooth.
- Remove the pot from the heat and add the miso mixture. Stir until combined.
- To serve, add the ramen, miso broth and toppings to a bowl. Enjoy!