homemade ramen noodle soup recipe
Try this homemade ramen noodle soup recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains pasta
contains eggs
dairy free
- pinch sugar
- 2 tablespoons white or yellow miso
- 5 cups (1 quart + 1 cup) vegetable or chicken stock preferably homemade
- 2 ramen noodle cakes* (see note above)
- 3 tablespoons shoyu or gluten-free tamari (i like ohsawa brand)
- 3/4 easpoononion powder
- 1/4 easpoon+ a pinch garlic powder
- 1/4 easpoon+ a pinch ground ginger
- 2 tablespoons dry wakame flakes
- handful of baby spinach leaves
- 1/4 upscallions green and white parts sliced
- other suggestions: thinly sliced mushrooms or bok bean sprouts, halved hard boiled egg, cooked shredded chicken or pork, cooked shrimp (add to the soup bowl), chili garlic sauce
- Carbohydrate 0.24995 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0.24995 g
- Trans Fat 0 g
- Calories 1 calories
Place the vegetable stock in a large pot and bring to a boil.Add the noodles, shoyu, sugar, onion powder, garlic powder, ground ginger, and wakame flakes and cook for 3-4 minutes or until the ramen noodles are soft.Pour a ladle-full of stock into a bowl and add the miso*, whisk until smooth and then pour back into the stockpot.Stir in a few handfuls of baby spinach leaves until wilted.Ladle into bowls and garnish with scallions. Serve as is or with additional accompaniments as suggested above.
