Miso & Edamame Ramen Noodle Soup
Posted by Martina Grace | SOUPS & STEWS
Warm, nourishing, and full of umami, this Miso & Edamame Ramen Noodle Soup is the perfect comfort bowl for any day of the week. With a rich miso broth, tender noodles, and pops of vibrant edamame, it’s a simple yet satisfying meal that comes together in minutes.
🍽 Servings: 4 🕓 Prep Time: 10 mins 🕓 Cook Time: 20 mins
INGREDIENTS
◦ 1 tsp toasted sesame oil
◦ 1 1/2 tsp garlic, minced
◦ 1/2 tsp ground or fresh ginger
◦ 2 green onions, chopped
◦ 4 cups bok choy, chopped
◦ 6 cups vegetable broth
◦ 1 1/2 cups frozen unshelled edamame
◦ 2 tbsp soy sauce
◦ 2 tsp garlic chili sauce
◦ 1 tsp miso paste
◦ 4 noodle cakes (I used Lotus Foods Millet & Brown Rice Ramen)
◦ 1 bloc (300g) silken tofu, cubed
◦ Parsley and black pepper to taste
◦ 1/2 cup dry roasted cashews, finely chopped
INSTRUCTIONS
1. In a big pot, heat up the oil. Add the garlic, ginger and green onions. Cook for 1-2 minutes.
2. Add the bok choy and cook for about 3-4 minutes.
3. Add in vegetable broth, edamame, soy sauce, miso and chili sauce. Bring to a boil, then let simmer on medium heat for about 5-10 minutes.
4. Add in the noodle cakes and cook according to the directions on the package. Once it’s cooked, add the silken tofu and mix to combine.
5. Add the parlsey and black pepper to taste.
6. Divide into 4 servings and top with 2 tbsp of cashews.
Refrigerate up to 4 days.
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ Per serving: 21g of protein & 7g of fiber.
✦ Soy protein contains all essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
✦ Silken tofu are a good source of calcium (when fortified) and iron.
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