This tasty & simple soup is packed with umami flavors, super quick to prepare and a good base to add the toppings of your choice.
Prep Time15mins
Cook Time10mins
Total Time25mins
Course: Main Course, Soup
Cuisine: asian-inspired
Keyword: dairy-free, egg-free, healthy, Low in fat, nut-free, oil-free, Vegan
Servings: 2large bowls
Author: plantbasedjess
Ingredients
5cupvegetable broth
2-3strips of dried seaweed (wakame or kombu)or one sheet of dried nori
1-2tbspsoy sauce
8-10mushrooms (regular white)thinly sliced
3tbspmiso paste
ramen noodles (or noodles of your choice)enough for 2 people
toppings of your choicesee notes
Instructions
Make the broth:
In a medium pot, add the vegetable broth and seaweed. Warm on medium-high heat until you reach a gentle boil. Once it starts to boil, remove the seaweed (discard) and leave the broth in the pot.If using nori sheet instead of kombu or wakame, then I recommend to roughly break the sheet before adding it to the broth. You also should add the nori only when adding the miso paste mixture and you don't have to remove the nori from the broth since the dried sheets are super thin and pleasant to eat. If you add the nori too early to the broth, then it might fall apart in the broth.
Add the sliced mushrooms and soy sauce to the broth, cover and keep on a very gentle boil for about 5 minutes (or until the mushrooms are tender).
While the mushrooms are cooking, in a medium bowl, combine the miso paste and about 1/4-1/2 cup of water. Whisk until there are almost no clumps anymore. Then, remove the pot from the heat, add the miso mixture to the broth and stir.
To assemble the soup:
Cook the ramen noodles following the packaging instructions (keep them al dente!). Drain and divide the noodles in between 2 medium-large serving bowls.
Add the warm miso broth on top of the noodles, then garnish with the toppings of your choice (see notes). Serve right away.
My favorite toppings for this soup are:- Frozen corn: about 1/2 cup (per person), thawed in the microwave for about 1-2 minutes.- Wilted spinach: 2 large handfuls (per person) of baby spinach wilted with a little water in a pan for a few minutes on medium heat, then drained.- Fresh sliced green onions- Cubed silken tofu (not firm!): about 1/4 - 1/2 cup per person, raw. Use the leftovers for your smoothies!- Chopped nori: use scissors to make the slices seen in the video.
Other great toppings:- Roasted vegetables, like carrots or sweet potatoes- Cooked bok choy- Other leafy greens, like collard green, kale, rainbow chards. Wilt in the pan the same as for spinach- Sesame seeds- Drizzle of sriracha sauce
The broth can be stored in the fridge for up to 3 days. For storage, keep the broth, noodles and toppings apart and assembly only at serving.