Food Friday: Ramen Soup

This easy and quick meal is delicious and is a great way to elevate the ramen noodles we all know and love.


  • 2 ramen noodle packets
  • 2 TB miso paste (or to your preference)
  • 4 tsp vegetable broth granules
  • Handful of spinach
  • Frozen peas
  • Frozen corn
  • 1/2 carrot
  • 1 chive, diced
  • Optional: 1/3 package of tofu


  1. Boil 4 cups of water in a pot.
  2. If using tofu: press and cut into cubes. Fry in a skillet over medium high heat with a bit of oil and seasonings of choice (like garlic, cumin, a hint of cayenne).
  3. Cut your carrot into thirds and thinly slice.
  4. Add the miso paste and vegetable broth granules to the water right before it starts boiling.
  5. Add the ramen noodles to the water (discard the flavor packets) and boil for 3 minutes.
  6. Turn off the heat.
  7. Fill your bowl with soup and top with your desired toppings.

Serves: 2 people

Leftovers: Ok, noodles can get pretty mushy so it’s generally better fresh but leftovers aren’t terrible.

Note: I like to force my spinach to the bottom of the bowl so the heat cooks it a bit.

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