Nothing beats a steaming bowl of broth and noodles! Flavorful miso and ginger combine to make this simple supper a crave-worthy weeknight staple. A one-pot wonder, done in under 20!
Earlier this week I was sitting in the orthodontist’s office, computer on my lap, getting a bit of work done and waiting for my daughter, Dylan, to get her new braces. As I scrolled, we lamented the half-eaten bag of popcorn in the pantry, and talked about all the other foods she wouldn’t be able to eat for the next 14 months.
She asked what I was working on. “I’ve got to get some research done before we go away for your races this weekend, any recipe ideas?”
Maybe it was because her friend advised soft foods for her first days in braces? Or maybe she just had soup on the mind, but her immediate answer was MISO!
Huh. You know, that’s a great idea!
Quick, healthy and a great meal for a busy week – for our family and yours. Not to mention, it’s a healing bowlful of comfort for anyone feeling under the weather. So many wins, it’s hard to keep count!
What I love most about a dish like this, aside from the incredibly short, 20 minute start-to-finish cook time, is how customizable it is.
I call for sweet potatoes, but if you’ve got it, toss in some broccoli, edamame, mushrooms or spinach.
Tofu is my go-to for Asian brothy soups, but if you prefer shrimp or chicken, go for it! Mmm, and a soft cooked egg would be a delightful addition!
Miso is widely available in larger stores; ask your grocer if you need help locating it. It’s generally in the refrigerated section near the tofu and other Asian ingredients.
Ramen noodles are also easy to find nowadays – in my store they are located in the ethnic aisle alongside other Asian noodles. If your store doesn’t carry them, you can substitute rice noodles, or regular spaghetti.
Though in theory this is a one-pot soup… I find the noodles do better if they are cooked in a separate pot of water with more room to be submerged in liquid, so this is my suggestion.
When serving, top with a drizzle of hot chili oil and a sprinkle of fresh sliced green onions and ENJOY!
Weeknight Ginger Miso Ramen
- 4 cups low-sodium chicken broth
- 1 medium sweet potato cut into ½-inch pieces
- 2 tablespoons red miso paste
- 1 pound tofu sliced into ½-inch thick pieces, or see note for other protein options
- 1- inch piece fresh ginger peeled and grated
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons pure maple syrup or use brown sugar
- 8 ounces ramen noodles
- Optional for topping: hot chili oil and sliced scallions
- Bring the chicken stock to a simmer in a medium saucepan and add the sliced sweet potatoes. Cook until they are softened, about 8 minutes.
- Stir in the miso, the ginger, soy sauce and maple syrup. Add the tofu and simmer for a minute. Keep warm while the noodles cook.
- Bring a medium pot of water to a boil for the ramen noodles. Drop in the noodles, turn off the heat and cover. Let them sit for 3 minutes then drain. If the directions on your package are different, follow the package direction.
- Divide the noodles into 4 bowls and divide the broth, tofu and sweet potatoes equally among the bowls. Top with scallions and drizzle with chili oil if desired.
Tips & Tricks
Sounds great Lex!