Miso Ramen Soup
with Corn & Spinach
Ramen soup is the ultimate Japanese comfort food, now cherished across the globe. Salty, fermented soy and "meaty" Worcestershire powder adds depth and richness, while cooking the high-fiber ramen noodles right in the broth lends a hefty, full-bodied quality to this plant-based broth. Sweet corn and spicy chili garlic sauce turn this modest, high-protein dinner into a steaming bowl of cozy.
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp red miso paste
- 2 scallions, trimmed, thinly sliced and green and white parts separated
- 1 oz ginger, crushed
- 2 tsp Worcestershire powder
- 2 tbsp mirin
- 10 oz high-fiber ramen noodles
- 13.4 oz sweet corn, drained and rinsed
- 2 oz teen spinach
- 1 tbsp chili garlic sauce
- 1 tsp togarashi
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Combine miso, scallion whites, ginger, just half the Worcestershire powder, just half the mirin, ¾ tsp salt, and 6 cups water in medium saucepan. Bring to a boil over medium-high heat, whisking to dissolve miso. Add noodles and cook until al dente, 1 to 2 minutes. (4-servings: use 1½ tsp salt, 9 cups water)
Discard ginger. Stir in corn and spinach and cook until warmed through and spinach is wilted, 1 to 2 minutes.
Divide soup between bowls. Dollop with chili garlic sauce and sprinkle with scallion greens and as much togarashi as you'd like. Soup's on!
TIP: For 4-serving meal, cook soup in large pot.
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