Ramen Miso Soup

Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup meal can be easily personalized to your taste.

Ramen Miso Soup
Serves: 4
  • 2 tsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 container (900 ml) vegetable broth
  • 3 cups water
  • ½ block firm tofu, cubed
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 4 tsp miso
  • 2 tsp reduced-salt soy sauce
  • 10 oz ramen noodles
  1. In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
  2. Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
  3. Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
  4. Cover with broth and serve.


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