Raise 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.
As 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!
When 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.
My Simple Miso Ramen is:
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!
Simple Miso Ramen
- 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.