Regular intake of organic fermented soy products, such as miso, have many health benefits, including a reduced risk of breast, prostate, lung, and colon cancers. There is also research suggesting fermented soy products are superior to non-fermented soy when it comes to health benefits. This miso ramen recipe with noodles and mushrooms is one of my mainstays. It’s easy to make, is full of flavor and incredibly nourishing. I like to add the chili peppers in the colder months. Enjoy!

15-Minute Miso Ramen

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish, Side Dish
Cuisine International
Servings 2 people

Ingredients
  

  • 2.5 cups chicken/bone/veggie broth
  • 1 Tbsp miso paste I recommend Miso Master Organic brand
  • 1/2 Tbsp olive oil
  • 1/2 cup noodles Experiment with soba, rice, shirataki, or zucchini noodles
  • 1/2 cup sliced shiitake mushroom caps Approx. 4 caps
  • 1 sheet nori
  • 1/2 inch ginger root
  • 1/2 inch turmeric root In a pinch can substitute 1/4 tsp ground turmeric
  • 1 clove garlic
  • 1 whole serrano or jalapeno chili If you like it spicy
  • 1/4 tsp fish sauce Dulse flakes are a great vegan substitute
  • 1 tsp cilantro or parsley

Instructions
 

  • Finely dice the ginger, turmeric, chili pepper (optional) and garlic. Saute these with oil and sliced mushrooms in a saucepan over medium heat for 5 minutes.
  • Pour in the broth and bring to a gentle boil. Once boiling, stir in the the miso paste and simmer on low heat until it dissolves, approx. 5 minutes.
  • This is a good time to prepare your noodles following the package directions. Drain your noodles well, then add to the broth.
  • Add a splash of fish sauce and crumble the dried nori sheets and parsley or cilantro over the ramen as a garnish.
  • Serve up!

Notes

References:
1. Okabe Y, Shimazu T, Tanimoto H. Higher bioavailability of isoflavones after a single ingestion of aglycone-rich fermented soybeans compared with glucoside-rich non-fermented soybeans in Japanese postmenopausal women. J Sci Food Agric. 2011;91(4):658-63.
2. Pudenz M, Roth K, Gerhauser C. Impact of soy isoflavones on the epigenome in cancer prevention. Nutrients. 2014;6(10):4218-72.