Vegan miso soup with ramen noodles
he cooks for me
he cooks for me

Vegan miso soup with ramen noodles

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  • 700 ml Vegetable
  • 350 g ramen noodles
  • 300 g shiitake mushroom
  • 150 g miso paste
  • 150 g tofu
  • 1 carrot
  • 1 sprig spring onion
  • 2 sprigs cilantro
  • ginger


    1. In a stock pot, place the broth, the miso paste, the carrot, ginger, and the mushrooms.
    2. Bring the mixture to a boil, then reduce heat and allow the broth to simmer for 10-15 minutes, until the vegetables are soft.
    3. In the meanwhile, cook the ramen noodles in a separate pot of boiling water for 3 to 5 minutes, and then strain.
    4. Place the noodles into a soup bowl and then add the diced tofu. Pour your soup into the bowl. Add enough liquid to almost cover the noodles and tofu, but not completely.
    5. Sprinkle the fresh spring onions and cilantro as a garnish before serving.
    Voilà, your Miso Ramen Soup is ready!


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