Miso Ramen Soup
corn, spinach, togarashi
Ramen soup: the ultimate Japanese comfort food, now a fan fave around the world. This recipe features our go-to high-fiber ramen noodles and the perfect balance of sweet and savory—ready in just 20 minutes.
Nutrition (per serving)
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INGREDIENTS
- 2 scallions, trimmed, green and white parts separated, greens thinly sliced and whites cut into 2-inch pieces
- 1 oz ginger, crushed
- 2 garlic cloves, peeled and crushed
- 2 tsp mushroom powder
- 1 tbsp mirin
- 2 tbsp white miso paste
- 15.25 oz sweet corn, drained, rinsed and half reserved for your own use
- 2 oz teen spinach
- 10 oz high-fiber ramen noodles
- 1 tbsp chili garlic sauce
- 1 tsp togarashi
- 1 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
In medium saucepan, heat 1 tsp vegetable oil over medium heat. Add scallion whites, ginger, and garlic and cook until well browned, 3 to 5 minutes. Stir in 4 cups water, miso, mushroom powder, just half the mirin, and ¾ tsp salt. Bring to a boil, whisking to dissolve miso. Cover and cook for 10 to 12 minutes. Remove ginger. Add spinach and just half the corn and cook until wilted, 1 to 2 minutes.
Meanwhile, bring salted water to a boil in separate medium saucepan. Add noodles and cook until al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process.
Divide noodles between bowls. Pour broth over top, dollop with chili garlic sauce, and sprinkle with scallion greens and as much togarashi as you'd like. Soup's on!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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