Miso Ramen Noodle Soup, Perfect Lunch

Miso* Ramen Noodle Soup is perfect for lunch on a chilly day! 

Noodle Soup, YUM!

There are many quick and easy ingredients to make this tasty vegan and gluten free miso soup.

Today, the broth got its flavor from organic super foods: dried goji berries, dried burdock, shiitake mushrooms and Wakame seaweed.

I added fresh cut nettles from my kitchen herb garden.

You can also use other quick cooking greens like watercress, bok choy or spinach.

Also, you can swap out the burdock and just simmer a strip of wakame for a quick and easy soup stock/broth.

Today, I added sliced, local organic carrots, still sweet, stored from the fall harvest.

Want to add some color?

You can also garnish the soup with some tasty scallions or chives. 

Simple is easy.

Organic and gluten free Chickpea miso made a sweet, delicious, and mildly salty broth. Deeply nourishing and filling.

Feel free to make a simpler soup with and without noodles. 

Try other flavors of miso: red, white, aduki, millet, among others.

Have fun going wild in your kitchen.

Enjoy!

*Miso is a sweet salty fermented paste made from beans and/or grains and sea salt.  The light, mellow, sweet and white miso varieties, aged 3-6 months have a subtle flavor, excellent for salad dressings, creamy sauces, dips and delicate soups.  Aged 1-3 years, darker miso varieties: hearty brown rice, dandelion leek, and hatcho are saltier, stronger in flavor, and delicious in soups, casseroles and stews.

Miso, like many fermented foods aids digestion.