Ramen Noodle Soup with Miso Broth
This comforting noodle soup boasts twisty ramen noodles, earthy shiitake mushrooms, sweet edamame, and shredded napa cabbage in a ginger-infused, miso broth. Easy to prepare, endlessly versatile (add vegetables and protein) and ready in a flash!
Turn your instant ramen into an incredibly satisfying meal! Toss those seasoning packets (or reserve them for a future use), add some aromatics and vegetables and you can quickly and easily create a mouth-watering, gourmet meal. This soup is hearty, healthy, meaty, and easy. Everything you crave every day of the week!
This homemade broth is insane! It’s complex and delivers incredible depth of flavor, and that’s because it’s spiked with white miso paste. Made with fermented soybeans, miso paste adds saltiness and the prized umami flavor to the broth. There’s also soy sauce, sriracha, and sesame oil in the broth, so it savory, fiery, and nutty too.
You will love the veggie combination in this soup! I added Napa cabbage, shiitake mushrooms, shelled edamame, and green onions – all fresh flavors that deliver both earthiness and sweetness, plus an array of varying textures.
Ramen Noodle Soup with Miso Broth
Ingredients
- 1 tablespoon peanut oil or vegetable oil
- 6 ounces shiitake mushrooms, cleaned, stemmed, and thinly sliced
- 3 green onions, white and green parts chopped and divided
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 4-6 cups vegetable broth or water
- 2 cups sliced napa cabbage
- 9 ounces ramen noodles, seasoning packets discarded
- 1 cup frozen shelled edamame, thawed
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce, regular or reduced-sodium
- 1 teaspoon sriracha sauce, or gochujang sriracha or more/less to taste
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper
- Toasted sesame seeds, white or black for serving, optional
Instructions
- Heat the peanut oil in a large saucepan over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until softened and releasing liquid, stirring frequently. Push the mushrooms to one side of the pan and add the white part of the green onions, garlic, and ginger to the other side. Cook for 1 minute, until fragrant.
- Add 4 cups of the broth (or water) and cabbage and bring to a boil. Add the ramen noodles and cook for 3 minutes, until tender, adding more water if needed. Stir in the edamame and reduce the heat to low.
- Spoon a small amount of the soup liquid into a bowl, add the miso paste and stir to dissolve the miso. Return the miso liquid to the pan and add the soy sauce, sriracha, sesame oil. Cook for 1 minute to heat through. Season to taste with salt and black pepper.
- Ladle the soup into bowls and top with the green part of the green onions and sesame seeds, if using.