Quick Miso-Vegetable Ramen

I invented this soup in a hurry on a weeknight, during a fit of hunger-induced rage, when we had "no food left to eat." It was a smashing success! Only about 30 minutes from start to finish, the majority of which is spent just waiting for the water to boil. Missing an ingredient? Sub in something else you have on hand. It'll be delicious.

Cooking Time:

30 minutes

Cooking Method:

Boiling

Cuisine:

Asian

Main Ingredients:

carrots · ficken seasoning · green onion · miso · mushrooms · ramen noodles · seaweed · silken tofu · vegetable bouillon

Yield:

4-6 servings

Recipe Category:

Easy · Quick · Soup

Suitable for Diet:

Gluten Free · Plant-Based · Vegan · Vegetarian
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quick-miso-vegetable-ramen-carley-papi

 

Ingredients

8.5 c water

2 ramen noodle patties (any variety)

1.25 c carrots, julienned

3+ c mushrooms (any variety), sliced or halved

12 oz silken tofu (firm), cubed

4+ sheets seaweed, torn/chopped into pieces

6 green onions, sliced

3.5 tbsp miso (white)

2.5 tbsp ficken seasoning (-or- 2 vegetable bouillon cubes -or- an extra 1/2 tsp salt + a pinch of dried herbs)

 

Instructions

  1. Put 8c water on to boil, using a 4qt or larger pot.
  2. Prepare vegetables. Mix miso with 0.5 c water until it is well combined and there are not many clumps.
  3. When water boils, add ficken seasoning (or veg bouillon). Add carrots + mushrooms and return to a boil.
  4. Add ramen noodles. Set timer and cook according to package instructions (usually 2-5 minutes).
  5. Just before the timer goes off (or right after it does), drop in the tofu + seaweed + green onions. Swirl/stir gently (try not to break the tofu cubes apart). Turn off the heat.
  6. Enjoy! If you are going to store any leftovers, I recommend chilling the pot rapidly in an ice bath before refrigerating.