Miso Ramen Soup
Miso probiotics are good for your tummy, add ramen noodles for pleasure.
Servings: 4
Ingredients
- ½ cup miso white or yellow
- 4 cups water
- 4 cups vegetable broth
- 2 tablespoons seaweed nori or wakame, soaked in water for two minutes, drained & rinsed
- 2 cups chopped greens chard, kale, or spinach
- 1 cup cubed firm or extra firm tofu about half a 15-oz package
- 2 cakes of ramen noodles 4 servings, if you are substituting another noodle
- 1 cup chopped green onion
Instructions
- Whisk the miso into one cup of the water until it is smooth with no clumps. Set aside.
- Bring the broth and remaining 3 cups water to a simmer.
- Add the seaweed, greens, tofu, and ramen, and simmer for 5 to 7 minutes.
- Remove from heat and stir in the miso.
- Serve in a big bowl with green onion sprinkled generously on top.
Notes
It has two ingredients that might seem unusual: miso and seaweed. Miso is a fermented soybean paste that has a pleasant salty tangy flavor. It has a consistency like peanut butter and keeps in the fridge for a long time, at least a year.
Seaweed is not in everyone’s pantry but it’s a powerhouse food containing vitamins, minerals, anti-oxidants, omega-3 fats, B12, fiber and certain sugars that help “good” gut bacteria. I keep a packet of dried wakame seaweed in my pantry. Added to water, a spoonful plumps up quickly into a serving, so a little goes a long way.
Other bits of veggies can be simmered in this soup – broccoli florets, chopped carrot, sliced mushrooms.
I use the brown rice & millet noodles from Lotus Foods. Yummy. https://shop.lotusfoods.com/Rice-Ramen/c/LotusFoods@Ramen Feel free to substitute soba noodles, pad thai rice noodles, or even angel hair spaghetti.
