Ingredients
Scale
- 32 ounces chicken or vegetable stock
- 1 cup water
- 2 tablespoons yellow or white miso
- 2 (3-ounce) packages ramen noodles (discard seasoning packets)
- 4 shiitake mushrooms, thinly sliced
- 2 tablespoons soy sauce (low sodium if preferred)
- 2 tablespoons mirin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup sliced scallions
Optional Add-Ins
- Fresh spinach
- Nori
- Wakame, hijiki, or arame
- Cooked chicken
- Cooked shrimp
- Cubed tofu
Instructions
- In a large saucepan, combine the chicken or vegetable stock, water, mirin, and miso.
- Bring the broth to a gentle boil, stirring until the miso dissolves.
- Add the ramen noodles, sliced mushrooms, soy sauce, garlic powder, onion powder, and any optional proteins or vegetables.
- Cook for about 3 minutes, or until the noodles are tender and everything is heated through.
- Stir in the sliced scallions.
- Divide into bowls and serve immediately.
Notes
- For a protein boost: Add cooked chicken, shrimp, or cubed tofu.
- Boost the greens: Fresh spinach, nori, wakame, hijiki, or arame all add extra nutrition and texture.
- Spice it up: Finish with sriracha, chili flakes, or chili crisp for extra heat.
- Customize freely: This soup is a great base for using whatever vegetables and proteins are already on hand.
