Weeknight Ginger Miso Ramen

This is a go-to for us on busy nights when I have little time to cook and crave something healthy and nourishing. To be most efficient, you can cook the noodles right in the broth with the other ingredients, but if you are okay to clean an extra pot, the noodles will cook more evenly on their own. This soup is adaptable to your tastes. Swap out another veggie for the sweet potatoes, leftover chicken for the tofu, or add garlic, if you like. A little drizzle of chili crisp condiment at the end is excellent for those who like heat.

Weeknight Ginger Miso Ramen

Prep Time 10 minutes
Cook Time 10 minutes
This is a go-to for us on busy nights when I have little time to cook and crave something healthy and nourishing. To be most efficient, you can cook the noodles right in the broth with the other ingredients, but if you are okay to clean an extra pot, the noodles will cook more evenly on their own. This soup is adaptable to your tastes. Swap out another veggie for the sweet potatoes, leftover chicken for the tofu, or add garlic, if you like. A little drizzle of chili crisp condiment at the end is excellent for those who like heat.
5 from 2 votes
Servings 4

Ingredients
 

  • 4 cups low-sodium chicken broth
  • 1 medium sweet potato, cut into ½-inch pieces
  • 2 tablespoons red miso paste
  • 1 pound tofu, sliced into ½-inch thick pieces, or see note for other protein options
  • 1- inch piece fresh ginger, peeled and grated
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons pure maple syrup, or use brown sugar
  • 8 ounces ramen noodles
  • Optional for topping: hot chili oil and sliced scallions

Instructions
 

  • Bring the chicken stock to a simmer in a medium saucepan and add the sliced sweet potatoes. Cook until they are softened, about 8 minutes.
  • Stir in the miso, the ginger, soy sauce and maple syrup. Add the tofu and simmer for a minute. Keep warm while the noodles cook.
  • Bring a medium pot of water to a boil for the ramen noodles. Drop in the noodles, turn off the heat and cover. Let them sit for 3 minutes then drain. If the directions on your package are different, follow the package direction.
  • Divide the noodles into 4 bowls and divide the broth, tofu and sweet potatoes equally among the bowls. Top with scallions and drizzle with chili oil if desired.

Notes

If you don’t want to use tofu, try cooked, peeled shrimp, shredded chicken, or soft-boiled eggs.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving