This Easy Ramen Noodle Soup is just how the name suggests — easy! It warms you up from the inside out and is filled with good-for-you ingredients!
From kids to college students to adults, I don’t know many people who don’t love a good ramen noodle soup. It’s quick, easy and not to mention super affordable! This recipe loses the little packets of powder and replaces it with ingredients you likely already have in your pantry!
There weren’t a lot of convenience foods like boxed muffin and pancake mix, cup of soup and frozen waffles in our house when I was growing up, but one item I absolutely loved whenever my mom made it for us was instant ramen noodles. She would boil water, toss in the brittle brick of tightly wound noodles, then dump in the contents of that little seasoning pack, which contained not-so-good ingredients, but man, was it tasty!
This recipe takes the idea of ramen noodle soup to a whole new level. You still get the delicious salty flavor that you’re used to in the instant variety, but I use nutritious miso to give it that incredible and irresistible umami flavor. Don’t forget your seasoning — a shake of garlic and onion powder adds a ton of added flavor to this dish — and don’t be shy about the other ingredients you can add to this soup.
Make it your own. I usually lay out a bunch of options, let everyone tell me which ones they want and personalize each person’s bowl. I discovered just how much my kids crave seaweed and shiitake mushrooms when I started putting them in my soup and then watched as they shamelessly begged for bite after bite from my bowl.
More Easy Soup Recipes
Crock Pot Mexican Corn and Bean Soup
Easy Ramen Noodle Soup
Ingredients
- 32 ounces chicken or vegetable stock
- 1 cup water
- 2 tablespoons yellow or white miso
- 2 3-ounce packages ramen noodles
- 4 shiitake mushrooms, sliced thin
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup scallions, green and white, sliced
Optional Additional Ingredients:
- fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu
Instructions
- In a large saucepan add the chicken stock, water, miso and bring to a boil.
- Add any optional additional ingredients and cook for 3 minutes or until the ramen noodles are soft.
- Add the scallions and serve.
This is the second recipe I have tried from your site, and it is delicious! I love the versatility that this recipe has. I have never cooked with miso but will be making variations of this soup to use it up. The soup was pretty salty, but maybe I can dilute it or use a little less miso next time? I appreciate all the comments about finding healthy noodles, as well as suggestions for what to put in the soup. Beyond the ingredient list, I added a little bit of seaweed and small cubes of firm tofu, plus a few drops of siracha. Next time I will try to add more greens or other veggies. Thanks for a great cooking resource!
This* aghh hate swype on my phone anyways everyone should make this!
Made thus with pho noodles instead and garlic cloves instead it was so yummy!
Love this recipe…I’m going to try your broth with my kids who are nuts for ramen. Conventional brands are a no go, but I find if I buy the organic brands, it’s a guarantee that they are free of MSG and other mystery ingredients, and are usually air-dried instead of deep fried.
I just tried this recipe and it is wonderful! I used 2 T of Minute Miso. I didn’t have mushrooms or scallions, but used a leftover leek, some bits of carrot and daikon radish, and shavings of dried beef. My husband and I both loved the flavor, and felt good knowing how much healthier it was than using the packet that came with the ramen. I’m looking forward to trying different variations. Thank you Catherine!
I am so excited to try this recipe. I’ve been craving Ramen Noodles, but knowing there is MSG in them I’ve had to forgo them. Now I can make my own.
Miso is fermented soybeans so there are trace amounts of alcohol as a result of the fermenting process. Some brands add a little alcohol to enhance the flavor, and there are some brands that do not list alcohol as an ingredient. The alcohol is a very small amount and cooks out when you cook with miso.
I’ve been to four Asian stores in our area and only two of them carried miso. However, all the miso I’ve seen so far have listed alcohol as one of the ingredients. Would love to try this recipe but worried about the alcohol content. It should be minimal since it was listed as the last ingredient. Do all miso have alcohol in them?
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i made this today with soba noodles and it was a hit! thanks!
I had a really Hard time finding the miso paste here in Louisville. Finally went to the Asian market and got it. My kids all love this meal. I looked at the label for the miso paste and found out it has MSG! Yikes. Is there a brand that makes miso paste without MSG?
Oh, and a tblsp of chili sauce (sirracha). Omg! Yum
Sadly, most of your recipes still don’t make it into my toddler but mommy and daddy LOVE them! I doubled the stock and seasoning and made this w a bag of chopped up Asian “slaw” mix and a bag of baby spinach, a little shredded rotisserie chicken and fresh lo mein noodles. Such a versitille idea!! Thank you!
Made this last night and we all loved it-even my super picky boys! We always scramble an egg into our ramen so did the same. Delish! Would love a way to cut the sodium still as I found it too salty for my taste. Thanks for your amazing meal ideas. LOVE your recipes!!
We cooked ours with brown rice spaghetti noodles. Pre-packaged top ramen is definitely not healthy. I was addicted to that stuff from childhood through college. 🙂