Miso soup recipe noodles

Here’s a quick and healthy ramen recipe that’s ready in 15 minutes but tastes like it’s been simmering for hours!

Ready to explore the flavors of Japanese cuisine? Start with delicious Miso Ramen, a flavorful and versatile soup ready in just 15 minutes.

Better than takeout Miso Noodle Soup! 10 minute, healthy miso soup.

Vegetarian miso ramen is an easy anytime ramen recipe filled with miso, garlic, ginger, shiitake mushrooms, kale and a topped with a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes. #vegetarian #miso #ramen #soup #noodles #easy #homemade

My Vegan Miso Soup is a healthy, easy family meal! Ready in 30 minutes, packed with mushrooms, bok choy, tofu, and a rich miso broth.

This miso ramen recipe is huge on flavor and easy to make with seasoned chicken broth, miso, pork, ramen noodles, perfectly jammy eggs and a touch of fiery doubanjiang. Incredibly satisfying. When it comes to noodle soup, ramen reigns supreme. It’s the ultimate noodle soup, really, comfort food at its finest, classic in so many ways.

Make this easy Vegan Vegetable Noodle Miso Soup for dinner tonight! It's simple to make on the stove in under 30 minutes. It's naturally vegan, and since it's made with rice noodles, it's also gluten-free. You can customize the soup with whatever vegetables you have on hand.

Baby, it's cold outside, and there's nothing like a steaming bowl of miso chicken noodle soup to warm your heart, and your belly!

Miso paste is a superfood staple item that I always have in my fridge. This classic Japanese ingredient is a perfect way to add some umami into any dish. Plus, it’s a superfood for your gut! From a simple miso soup to a deliciously creamy miso mushroom pasta, I show you a few different ways to add miso into your cooking!

The ultimate quick, healthy, and flavorful meal. Ingredients: 12 ounces extra-firm tofu 1 tablespoon vegetable oil 1/4 cup sliced green onions 3 tablespoons white miso paste 2 cloves garlic, minced 1 tablespoon vegetable stock base 1 tablespoon grated fresh ginger 1 1/2 cups cooked rice vermicelli noodles 1 cup thinly sliced shiitake mushrooms 1 cup thinly sliced baby bok choy