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!
Yield: 2 bowls
Materials
- 2 packets gluten-free ramen noodles I used millet and brown rice ramen
- 2 packets gluten-free miso instant-soup
- 1/2 medium white onion sliced
- 2 cup finely sliced veggies I used peppers, celery and carrots
toppings (optional)
- handful of cilantro
- spoonful white sesame seeds
- hot sauce
Instructions
- 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.
Notes
Nutrition information is a rough estimate of 1/2 the entire recipe without toppings.
Nutrition
Serving: 1bowl | Sodium: 958mg | Sugar: 2.4g | Fiber: 13.5g | Calories: 284kcal | Saturated Fat: 4g | Fat: 3.8g | Protein: 11.5g | Carbohydrates: 57.7g