Miso Ramen Soup
Dive into a comforting bowl of Miso Ramen Soup, a quick and flavorful take on Japan’s beloved noodle dish. This recipe combines the umami-rich depth of miso paste and soy sauce with aromatic garlic, ginger, and green onions to create a nourishing broth in just 20 minutes of cooking time. Freshly cooked ramen noodles are nestled in the savory broth and topped with vibrant julienned carrots, tender baby spinach, and perfectly soft-boiled eggs, delivering a balance of textures in every bite. Finished with strips of nori, sesame seeds, and a drizzle of sesame oil, this soup is as visually appealing as it is delicious. Whether you prefer chicken or vegetable broth, it’s a customizable dish perfect for weeknight dinners or casual gatherings. Treat yourself to a warming meal that’s both satisfying and easy to prepare!
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Recipe Information
Ingredients
- 1 tablespoon Vegetable oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 3 Green onions, finely sliced (white and green parts divided)
- 3 tablespoons Miso paste (white or red)
- 2 tablespoons Soy sauce
- 6 cups Chicken or vegetable broth
- 1 teaspoon Sesame oil
- 4 servings Ramen noodles (dried or fresh)
- 1 Carrot, julienned
- 2 cups Baby spinach
- 4 Soft-boiled eggs, halved
- 1 Nori (seaweed sheets), cut into strips
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and ginger, and the white parts of the green onions to the pot. Sauté until fragrant, about 1-2 minutes.
Stir in the miso paste and soy sauce, and cook for another 1-2 minutes to release the flavors.
Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the sesame oil and stir well. Taste the broth and adjust the seasoning if needed.
While the broth is simmering, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
Divide the cooked noodles evenly into 4 serving bowls.
Top each bowl with julienned carrot, baby spinach, and halved soft-boiled eggs.
Ladle the miso broth into the bowls, allowing it to cover the noodles and toppings.
Garnish with the green parts of the green onions, nori strips, and sesame seeds (if using).
Serve hot and enjoy!
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 13867 mg | 603% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 22.0 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 437 mg | 34% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1699 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
