4.8 from 171 votes
Spicy Miso Ramen Soup Recipe
This Spicy Miso Ramen Soup features a flavorful vegetable broth enriched with white miso paste, garlic, ginger, and chili garlic sauce. It includes baby bok choy, shiitake mushrooms, and extra firm tofu alongside ramen noodles. The combination offers a balance of soft noodles, tender vegetables, and firm tofu in a spicy and savory broth, making a comforting soup with distinct Japanese-inspired flavors.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories:
474 kcal
Course:
Main Course, Lunch, Dinner, Brunch
Cuisine:
Japanese
Ingredients
Vegetables
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic minced
- 1 lb baby bok choy
- 8 oz shiitake mushrooms de-stemmed and thinly sliced
Broth
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon Chili garlic sauce
- 6 cups vegetable broth low sodium
- 14 oz tofu extra firm
- 8 oz ramen noodles 3 brown rice ramen cakes
- 2 tablespoons White miso paste
- 4 tablespoons water
Optional garnish
- ½ cup scallions
- red chili flakes
- Chili garlic sauce
Instructions
- Bake or air fry tofu using these directions.
- Heat 1 tablespoon of oil on a dutch oven or a large pot. Add half of the garlic and saute for 30 seconds on medium heat. Add bok choy and saute for 2 to 3 minutes. Take out the bok choy and reserve.
- In the same pan add 1 tablespoon of oil and mushrooms. Cook on medium heat until the mushrooms are soft about 3 to 4 minutes stirring frequently. Take out the mushrooms and reserve.
- Add remaining oil, ginger, and garlic paste. Saute for a minute or until fragrant. Add chili garlic sauce and broth. Bring to a rolling boil.
- Add noodles and cook until the noodles are cooked through and soft. Follow the directions on the package for cook time.
- Once the noodles are cooked, turn the heat off. Mix together miso paste and water and add to the noodles.
Cup of Yum
To Serve:
- Ladle broth in a large soup bowl. Add the noodles over using a pair of tongs and top with sauteed bok choy, mushrooms, and tofu. Garnish with scallions. Add red chili flakes or chili garlic paste to taste and serve hot.
Nutrition Information
Calories
474kcal
(24%)
Carbohydrates
63g
(21%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Sodium
787mg
(33%)
Potassium
705mg
(15%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
5179IU
(104%)
Vitamin C
55mg
(61%)
Calcium
193mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 474
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 787mg | 33% |
| Potassium | 705mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 5179IU | 104% |
| Vitamin C | 55mg | 61% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.