My husband was pleasantly surprised with this meal and the noodles were a winner with my toddler, Avery!
Cook the broth separately from the noodles. Toss in noodles to each individual soup bowl. This meal is quick and delicious! I had it for lunch today too!
Not sure where to start with the miso? Try this one…organic, low sodium and gluten free!
These were the awesome Ramen noodles I used…
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Ingredients
- 1 cup carrots sliced in 2 inch sticks
- 2 cups broccoli florets
- 1 cup mushrooms
- 6 cups broth of your choice- I did half vegetable half chicken
- 3 tbsp. green onions chopped (a little extra for garnishing)
- 1 tbsp. sesame seed oil or oil of your choice
- 1 tbsp. shoyu sauce or soy sauce- low sodium PLEASE!
- 1 tbsp. coconut aminos or soy sauce or shoyu
- 1 tbsp. miso paste
- 1 package of 8 oz. ramen noodles I chose brown rice noodles
- salt to taste
Ingredients
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Instructions
- In a large pot, pour in broth.
- Add sesame oil, shoyu sauce, coconut aminos, and miso paste.
- Let flavors blend for 15 minutes on medium heat.
- Toss in carrots and green onions. Let cook for another 5-7 minutes.
- In the meantime, bring a large pot of water to a boil. This will be for the ramen noodles.
- In the soup pot, toss in broccoli and mushrooms and let simmer for 10 minutes. Cover.
- In the pot of water, toss in ramen noodles and cook for a few minutes.
- Strain water.
- Serve one ladle of soup into a soup bowl and toss a scoop of noodles on top.
- Garnish with green onions.
Recipe Notes
Use all organic ingredients if possible. If you prefer to incorporate meat, add in shredded cooked chicken breast when cooking the vegetables. Or try a hard boiled egg. By Tracy Posillico
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Ramen Noodle Soup
