Description
Indulge in this comforting Miso Mushroom Ramen Soup, where savory miso meets earthy mushrooms and tender noodles for a delightful culinary experience.
Ingredients
Scale
- 8 cups vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 1/4 cup white miso paste
- 8 oz ramen noodles (fresh or dried)
- 2 green onions, chopped
- 2 soft-boiled eggs (optional)
- 2 sheets nori seaweed (optional)
Instructions
- In a large pot over medium heat, add a splash of oil and sauté shiitake and cremini mushrooms until golden brown and fragrant, about 5-7 minutes.
- Pour in vegetable broth and bring to a simmer. Stir in miso paste until fully dissolved.
- Add ramen noodles directly into the simmering broth. Cook according to package instructions, usually around 3-4 minutes.
- Once noodles are cooked, ladle soup into bowls. Top with soft-boiled eggs, chopped green onions, and nori sheets for flair.
- Serve hot and enjoy every slurp!
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 290
- Sugar: 3g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Customize your soup by adding extra vegetables like bok choy or spinach for added nutrition. For a spicier version, consider drizzling chili oil over the top before serving. Store leftovers in an airtight container in the fridge for up to three days.