Rainy days call for warming soup and this is a super easy recipe if you’re craving some ramen at home minus the fish sauce you typically get at restaurants or MSG from store bought ramen. In college I didn’t even know how to make ramen (or boil water) so I feel pretty accomplished with this recipe.
Broil veggies of choice (toss with tamari sauce or hoisin) for 8 mins. We like bok choy and mushrooms, but you can add in tofu, corn, get crazy!
In a medium saucepan, add 1 veggie bullion + 4 tbsp miso paste + cover with water, heat up.
Cook noodles of choice in a separate saucepan, drain and rinse. This helps to remove the starch and not turn your broth starchy.
We use Chinese noodles, but you can do any noodles you like from rice noodles to kelp noodles just be sure to follow their instructions as they all differ.
Build your bowls with the noodles first, veggies and broth on top. Add some hot sauce or sriracha if you like it spicy!
This makes four servings or two very large bowls of soup.
Let me know if you make it in the comments below. xx