Miso Ramen



  • White or yellow miso, ½ cup
  • Water, 4 cups
  • Vegetable broth, 4 cups
  • Seaweed, two tablespoons (nori or wakame variety, pre-soaked in water for 2 minutes, drained, then rinsed)
  • Chopped greens, 2 cups (kale, spinach, or chard)
  • Firm or extra firm tofu, 1 cup cubed (roughly half of a 15-ounce package)
  • Ramen noodles, two cakes
  • Green onion, one cup chopped

Preparation/Cook Time: Prep 10 Minutes/Cook 10 Minutes/Total 20 Minutes

Servings: 4


  • Whisk in the miso using one cup of water until smooth and clump-free. Set aside.
  • Heat the leftover 3 cups of water and the vegetable broth to a gentle simmer.
  • Incorporate the ramen, mixed greens, tofu, and seaweed, and continue to simmer for another 5 to 7 minutes.
  • Take the soup off the heat and mix in the miso.
  • Serve the miso ramen in a large soup bowl, with a heaping garnish of green onion sprinkled on top.