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+ servings

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