Edamame Miso Ramen Noodle Soup
Warm, nourishing and rich in umami, this miso ramen soup with edamame is the perfect comfort for any day of the week. With a flavourful miso broth, tender noodles and bursts of vibrant edamame, it's a simple yet satisfying meal that comes together quickly!
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The ingredients
6 servings
- 1 tsp toasted sesame oil
- 1 tsp chopped garlic
- 1/2 tsp ground ginger or fresh
- 2 green onions, chopped
- 4 cups bok choy, chopped
- 4 cups vegetable broth
- 3 cups water
- 1 500 g block firm tofu, cubed
- 1 cup frozen shelled edamame
- 2 tbsp reduced-sodium soy sauce or reduced-sodium tamari
- 2 tsp garlic chili sauce
- 1 tsp miso paste
- 4 blocks noodles (I used Lotus Foods Millet & Brown Rice Ramen)
- Parsley and black pepper to taste
- 1/3 cup dry-roasted cashews, finely chopped
The method
- In a large pot, heat the oil. Add the garlic, ginger and green onions. Cook for 1 to 2 minutes.
- Add the bok choy and cook for about 3 to 4 minutes.
- Add the vegetable broth, tofu, edamame, soy sauce, miso and chili sauce. Bring to a boil, then simmer over medium heat for about 5 to 10 minutes.
- Add the noodle blocks and water and cook according to the package instructions. Add parsley and black pepper to taste.
- Divide into 6 servings and top each bowl with about 1 tbsp of cashews.
Tips and variations
For a low FODMAP version, omit the garlic and garlic chili sauce, use only the green tops of the green onions, and replace the cashews with peanuts.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 380Calories
- 14 gFat
- 41 gCarbs
- 6 gFibre
- 23 gProtein
Soy protein contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
Silken tofu is a good source of calcium (when fortified) and iron.
