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.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine Asian

Diet Vegan, Vegetarian

Keyword miso broth, ramen noodles, white miso, wild mushrooms

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 414kcal

Author Robin Miller

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.

Nutrition