Miso Ramen Soup with Edamame
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!
The ingredients
- 1 tsp toasted sesame oil
- 1 tsp chopped garlic
- ½ tsp ground ginger, or fresh
- 2 green onions, chopped
- 4 cups bok choy, chopped
- 4 cups vegetable broth
- 3 cups water
- 1 firm tofu, 500 g block; cubed
- 1 cup frozen shelled edamame
- 2 tbsp reduced-sodium soy sauce
- 2 tsp garlic chili sauce
- 1 tsp miso paste
- 4 noodles, I used Lotus Foods Millet & Brown Rice Ramen; blocks
- 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.
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.
