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This easy ramen soup only takes 15 minutes to make and is super healthy with a beautiful deep miso flavor. With some added fresh vegetables this is a delicious and healthy meal.
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Easy 15-minute Cheat Ramen

Course Main Course
Cuisine Japanese
Keyword ramen, vegan ramen, vegetarian ramen
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 servings
Author Anja Burgar

Ingredients

Broth

  • 4 cups vegetable broth (or 4 cups water + 2 stock cubes)
  • 2 TBSP miso paste
  • 2 cloves garlic peeled
  • 1 TBSP low sodium soy sauce
  • 1 thumb size ginger peeled
  • 1 TBSP sesame seed oil

Toppings

  • 4 shitake or champignon mushrooms
  • 1/2 carrot
  • 1/2 small leek only the white part
  • 1 spring onion greens

Other

  • two servings of ramen noodles
  • sesame seeds for sprinkling

Instructions

Broth

  1. Finely chop garlic and ginger.

  2. Heat a skillet over high heat. Add sesame seed oil and quickly fry garlic and ginger for about 30 seconds to a minute.

  3. Add miso paste and soy sauce and mix well.

  4. Add vegetable broth and bring to a boil. Cook for another 2-3 minutes.

Toppings

  1. Cut carrots and leeks into julienne strips.

  2. Slice the mushrooms and spring onion greens thinly.

  3. Optional: If you prefer you can quickly roast mushrooms over high heat for about a minute or two. Or you can eat them raw.

Noodles

  1. Cook as per instructions right before serving.

Assembling

  1. Place noodles into two bowls.

  2. Pour over the broth.

  3. Add the toppings: mushrooms, carrots, leek, spring onions.

  4. Sprinkle with some sesame seeds.