Miso Ginger Quick Ramen Soup

Miso Ginger Quick Ramen Soup

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Course Appetizer, Main Course
Servings 2


  • 4 cups bone broth store bought or homemade
  • 1 pkg dry ramen noodles broken in half
  • 1 - 2 tbsp miso paste
  • Handful each:
  • shredded carrots
  • shredded purple cabbage
  • chopped green onions
  • bean sprouts
  • 1 - 6 minute egg peeled and halved
  • Sesame oil
  • Chili sauce
  • Soy sauce


  • Heat bone broth to boil and add noodles. Cook noodles according to package directions. Reserve flavor pouch.
  • Add miso and stir until fully incorporated.
  • Add the veggies intentionally by placing little piles of each along the edge of the bowl.
  • Drizzle with sesame oil, chili sauce and soy sauce to taste.
  • Place egg gently on top of ramen noodle “nest”
  • Finish with a three-finger pinch of seasoning from the flavor packet. Remember to sprinkle from up high and cover the surface of the soup, not just a pile of seasoning in the middle.
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