Healthy Simple Ramen recipe by The Local SproutRaise your hand if you have a “comfort food”—that one meal that you go to when you just need something that will make you feel cozy and nourished.

For me, that is miso ramen soup. It is quick to whip up and leaves me feeling refueled and refreshed.

Simple Miso Ramen Recipe by The Local SproutAs the final recipe for my “travel food” series, I am sharing with you this easy, healthy, and perfect-for-traveling soup. It has become a go-to for me after a long hike or a day in a new city—and I bet it will become that for you as well!

Let’s make simple miso ramen!

The Local Sprout Food BlogRamen miso soup recipe. Gluten Free and VeganWhen I say “ramen”, you probably think of those cheep packages of sodium-rich noodles that you ate in college. Let me change your mind here—ramen can actually be healthy, nourishing, and leave you feeling energized (as opposed to heavy and sluggish).

My miso ramen is made with simple ingredients that can be found at most grocery stores. Simply grab the real noodles, the traditional miso packets, some fresh veggies, and your favorite toppings if you’re feeling extra creative.

Simple miso soup. Gluten Free and Vegan recipesMy Simple Miso Ramen is:





& Easy-to-make

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my 7-minute sweet potato bowl, colorful spring rolls with peanut sauce, easy sushi rolls, and pretty pink slaw.

Simple Miso Ramen Recipe

Simple Miso Ramen

My miso ramen soup is quick to whip up and will leave you feeling refueled and refreshed. With a few simple ingredients and less than 20 minutes, you can have this recipe ready in no time!
Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes
Course: Entrée, Side, Soup
Cuisine: Gluten Free, Nut Free, Oil Free, Vegan
Yield: 2 bowls


toppings (optional)

  • handful of cilantro
  • spoonful white sesame seeds
  • hot sauce


  • Cook noodles in a medium sized pot according to package directions.
  • Once cooked, (be careful not to overcook as they get mushy easily!), rinse with cold water, drain, and transfer to separate bowl to rest until ready to use.
  • Heat 4 cups of water of the stove in the same medium sized pot (about half of the pot full).
  • Once boiling, add in the instant soup mixture, onion and veggies.
  • Bring mixture back to a boil and cook for about 5 minutes or until veggies are soft and fragrant.
  • Divide noodles between two soup bowls. Evenly pour the broth and veggie over each bowl.
  • Garnish with optional toppings and serve immediately.


Nutrition information is a rough estimate of 1/2 the entire recipe without toppings.


Serving: 1bowl | Sodium: 958mg | Sugar: 2.4g | Fiber: 13.5g | Calories: 284kcal | Saturated Fat: 4g | Fat: 3.8g | Protein: 11.5g | Carbohydrates: 57.7g

The Local Sprout

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