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Quick, Easy , Vegan, Gluten-Free Miso Ramen Noodle Soup

Leslie Cerier’s Miso Vegetable Ramen Noodle Soup

Chilly day! Perfect lunch is a miso ramen noodle soup. Today, the broth got its flavor from local organic ginger and wakame seaweed. All year round, I mix and match seasonal veggies for infinite varieties of miso soup. Often in the spring and summer, I will just add a quick cooking green such as bok choy. Today, being winter, I cooked local, organic, sweet parsnips and carrots from my organic winter CSA*. Sliced thin cooks quickly. Chickpea miso, one of my favorites makes a sweet, delicious, and mildly salty broth. Feel free to use other kinds of mellow and aged organic misos, seasonal root and green leafy vegetables, and different varieties of gluten-free ramen noodles for infinite variety and just because we can. Here is my recipe for a deeply nourishing and filling miso ramen noodle soup.


Serves 1-2

3 cups water
1 Tablespoon wakame
1 cup organic parsnips, sliced thin
1/2-2/3 cup organic carrots, sliced thin
1 organic gluten-free ramen cake, choose from Lotus Foods Millet Rice, Forbidden Black Rice or Jade Pearl Rice
1 tablespoon grated organic ginger
2 tablespoons organic miso: choose from Miso Master or South River Misos: Chick pea, Millet, Aduki, Brown Rice, Red Miso aged from 3 months to 3 years**
1/4 cup organic scallions, sliced


  1. Put the water and wakame in a 2 quart soup pot. Cover. Bring to boil and lower heat to simmer. Wakame will expand in about 3 minutes.
  2. Add the parsnips and carrots. Simmer for 3 minutes till the carrots turn peak orange and parsnips are tender.
  3. Add ramen noodle cake. After 1 minute, ramen will begin to unfold, separate gently with a fork and continue to simmer for 3 minutes until noodles are soft.
  4. Turn off the heat. Stir in ginger and miso***. Taste and add more miso for a saltier flavor.
  5. Serve immediately garnished with scallions.

CSA* (Community Supported Agriculture)

** The longer miso ages, the saltier the miso: mellow miso is less salty than a miso that is aged 3 years

*** If you prefer, ladle a little broth into a bowl and dissolve miso; then stir it back into the soup. 

Recipe Copyright © 2018 Leslie Cerier. All Rights Reserved.


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