5 Ingredients or Fewer

Miso Ramen Soup

March 26, 2018
1 Ratings
Photo by HealthTea
  • Serves 2
Author Notes

This recipe is so hearty and delicious and it is super fast to make (<15 minutes!!!!!). The great thing about this recipe is there is a lot of room for change and variation. Don't be afraid to throw in your favorite veggies and seasonings! I used Nona Lim's Red Miso Broth and Whole Wheat Ramen noodles for this recipe which were so amazing and I can't recommend them enough, but feel free to use your favorite ingredients! —HealthTea

What You'll Need
  • 120 ounces Nona Lim's Miso Ramen Broth
  • 5 ounces Nona Lim's Whole Wheat Ramen Noodles
  • 1 Soft Boiled Egg
  • 1 Shredded Sheet of Toasted Seaweed
  • 1 Chopped Green Onion
  • 1 bunch Sliced Shiitake Mushrooms
  • 1 bunch Shredded Carrots
  • 1 Chopped Chile Pepper
  • 1 tablespoon Sesame Seeds
  • 1 teaspoon Chile Flakes
  1. Boil your broth over the stove. Once it is boiling, add your vegetables and bring your temperature down to a simmer. Cook for 10 minutes.
  2. As your broth and veggies cook, soft boil your egg in another pot. Once your egg is done cooking, using the same boiling water, add your ramen noodles and cook for 1 minute. Strain your noodles and run them under cold water.
  3. Put your soup together! In a bowl, combine your broth, veggies, and ramen noodles. Top with your shredded soft boiled egg, seaweed sheet, sesame seeds, chili flakes, and salt. Enjoy!

See what other Food52ers are saying.

1 Review

Just M. April 28, 2021
I was surprised to see that the instructions say to boil the miso broth. It turned out okay. I did not boil the miso, I don't like the way the flavor is changed.