This nutrient packed miso soup is easy, delicious and comes together in about 20 minutes. A nutritionally balanced meal with less than 10 ingredients, this soup is a great nourishing lunch option. Perfect on cooler days when you are craving something comforting, but also healthy!
I love miso soup as I almost always have the main ingredients on hand – noodles, miso, nori and soy sauce. I change up the vegetable component sometimes, depending on what I have available, but my favourite is with kale and broccolini as per this recipe.
This is full of comforting umami goodness and it feels so great to slurp on something that is packed with essential vitamins and minerals to keep my body optimally fueled. Miso is fermented soybeans so is great for gut health, plus is packed with B vitamins, folic acid and vitamins E and K. Nori is great for iodine and is a natural source of b12. Get your protein and calcium from the tofu. It goes without saying that your greens are good for you, in-fact kale and broccolini are some of the most nutrient-dense vegetables out there, filled with iron, vitamins C, K, A, B6, calcium, potassium, magnesium, iron and more. This miso soup is like a multivitamin, but natural and delicious.
Miso soup is best prepared fresh. If you want to make ahead of time, make the broth all the way to the end, but don’t add the miso. Keep the noodles and miso separate, once you are ready to eat, reheat the broth and pick up the recipe at step 5. A great option if you’re taking it to work.
You can use softer tofu, but it may fall apart in the broth. I’ve made this with all kinds of tofu and it’s all delicious, it’s just the texture that changes.
Finally, I highly recommend Hakubaku organic ramen. They are Australian made with Australian wheat, easy to prepare (4 minutes in boiling water) and yum! You’ll find them at Woolies in the Asian section, health food stores and online.
Love ramen and that umami goodness? You’ll also love our Nourishing vegan ramen noodle soup.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
20 minute healthy miso soup with ramen noodles
Ingredients
- 100 g firm or extra firm tofu - see notes
- 90 g ramen noodles - 1 of 3 bundles of Hakubaku Organic Ramen
- 5 cups water
- 1 sheet nori - sushi seaweed, roughly torn into 4x4cm squares
- 1 tbsp soy sauce
- 3 stems broccolini - sliced
- ¾ cup kale - chopped
- 1 tbsp shiro miso
- Chilli flakes and sesame seeds to serve - optional
Instructions
- Drain and wrap the tofu in a clean kitchen towel and set aside.
- Prepare ramen noodles as per pack instructions. Hakubaku brand says boil for 4 minutes.
- Place the 5 cups of water, nori - torn into pieces, and soy sauce into a soup pot. Bring to the boil and then reduce to a simmer.
- Cut tofu into 1cm cubes. Once the broth has been cooking for 5 minutes, add the broccolini, kale and tofu to the pot. Simmer for a further 10 minutes.
- Stir 1 tbsp miso into a 1/4 cup of the broth to liquefy it. Remove broth from heat and pour in the liquid miso. Taste and add a little more miso (1tsp at a time - liquefy first) if you like it stronger.
- Divide noodles between two bowls, and pour over broth and it's contents. Serve on the table with chilli flakes and sesame seeds if desired.
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