Easy Miso Ramen Soup
Try this Easy Miso Ramen Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
pescatarian
- 1 tbsp tamari or soy sauce
- 1 l of water
- 1 inch of ginger grated
- 1 clove of garlic chopped
- 4 heaping tbsp good quality miso (i used white rice
- a sprinkle of chill flakes
- enough ramen noodles for 2 people (i used 2 packs
- 2 handfuls of frozen or fresh brocoli
- 1/2 cup of canned or frozen corn
- 1 handful of crimini mushrooms sliced
- 2 sprigs of green onion chopped
- optional: tofu cubes or hard-boiled egg to serve
- Carbohydrate 0.25065 g
- Cholesterol 0 mg
- Fat 0.0045 g
- Fiber 0.0360000005364418 g
- Protein 0.47295 g
- Saturated Fat 0.000495 g
- Serving Size 1 1 Serving (6g)
- Sodium 251.37 mg
- Sugar 0.214649999463558 g
- Trans Fat 0.00126 g
- Calories 3 calories
In a medium sized pot, bring the water to a boil with the ginger, garlic, miso, soy sauce and chilli flakes.Reduce heat and add the veggies, simmering for about 5 minutes or until cooked.Serve the soup hot and add any veggies on top to serve.
