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miso ramen

15-Minute Miso Ramen

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


  • 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


  • 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!


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.