Ramen Miso Noodle Soup
Description
Slurp your way through Winter with this Miso Noodle Soup. Simple, easy and packed full of flavour this beauty is completely customisable making it the perfect meal to use up all of your leftover protein and veggies from the week. Featuring Ramen Miso broth powder for added immune boosting goodness, there is a lot to love about this wholesome classic.
Serves 2-4
Ingredients
- 1 litre water
- 3 tbsp Broth & Co Vegan Broth Chickpea Miso w/Super Mushrooms Powder
- 2 tbsp Spiral Mugi Miso
- 1 tbsp Lotus Organic Tamari
- 1/2 lime, juiced
- 1 tsp Spiral Mirin Sauce
- 1 packet brown rice noodles or ramen noodles
- 1 tbsp Spiral Japanese Sesame Oil
- 1 tsp Lotus White Sesame Seeds
- Pre-cooked organic & non-GMO firm Tofu
- 1/4 tsp Gourmet Chilli Flakes
- Sliced lime, for garnish
- 2 Bok choy steamed, to serve
Other optional but delicious add ins we love using:
- Other protein such as chicken, pork or beef
- Pac choy
- Spinach
- Steamed zucchini noodles
- Spring onion
- Nori seaweed
- Shiitake or button mushrooms
- Carrots
- Fried shallots
- Boiled egg
- Snow peas
- Radish
- Herbs
- Sprouts
Preparation method
- In a large saucepan or pot, heat 1 litre of water, vegetable broth, tamari, miso paste, mirin, sesame oil and lime juice in a large pot. Bring to boil and add ramen noodles. Cook until soft and tender.
- Serve ramen evenly in bowls, and top with pre-cooked tofu and bok choy. Garnish with sesame seeds, chilli flakes and lime (or garnish and toppings of your choice).
