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Miso Ramen Noodle Soup

Servings: 4 people


Soup broth

  • 4 stalks green onion, (optional)
  • 1 medium-size brown onion, thinly sliced
  • 4 cloves garlic, peeled and finely chopped
  • 1 knob ginger, peeled and finely chopped (optional)
  • 3 tbsp miso paste, or to taste
  • 3 tbsp tahini
  • 1 tbsp soy sauce or tamari
  • Dash of rice wine vinegar, or any other vinegar, (optional)
  • Dash of red chilli flakes, as desired
  • 1 L liquid vegetable stock, or stock of choice
  • Olive or sesame oil, as needed


  • 4 serves dried ramen or soba noodles
  • 600 g firm tofu, thinly sliced or as desired
  • 2 medium-size carrots, peeled and julienned
  • 4 heads bok choy, halved
  • Olive or sesame oil, as needed


  • Finely chop the stalks of the green onion, separating the white bits from the green bits.
  • Add a dash of oil to a large saucepan over high heat. Add the brown onion and saute for 5-10 minutes or until it is translucent. Add the white parts of the spring onion, garlic and ginger and saute until everything is fragrant and has softened. 
  • Add the miso paste, tahini, soy sauce, vinegar, chilli flakes and a dash of stock to the saucepan. Saute until everything is caramelised. Add the remaining vegetable stock, boil for 5 minutes then reduce to medium heat. Let the broth simmer for at least 20 minutes to let the flavours develop.
  • If you would like a thick stock, carefully pour the stock into a blender and blend until everything is smooth. If you would like a thin stock, leave the chopped ingredients in the soup or pour the soup through a sieve discarding the solids. Return the stock to the saucepan.
  • While your stock is simmering, cook the noodles according to its packet instructions.
  • Add oil to a large fry pan. Lightly fry the tofu on both sides until golden. Set aside.
  • 10 minutes before eating, add the bok choy to the noodle soup to cook.
  • To serve, divide the soup, boy choy, noodles, tofu and carrots into 4 bowls. Enjoy immediately. All components can be stored in an airtight container in the fridge for up to 5 days. Alternatively, the soup can be frozen in an airtight container for up to 1 month.