Quick Miso Ramen Soup with Broccoli and Carrot
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
In Japan, miso soup and ramen soup are two very wonderful but very different soups that would never be combined into one bowl, but I don't let that stop me here in the States. When I discovered the little packages of ramen soup noodles in my local supermarket, lunchtime became so much easier. Because I have no intention of using the MSG-laden flavor packets, I simply toss them out and use miso instead. Although miso may not be as readily available in supermarkets as the ramen, it's catching on fast because it delivers a wallop of savory deliciousness.
- 4 1/3 cups water
- 2 cups small broccoli florets
- 1 cup grated carrots
- 2 3-ounce packages ramen noodle soup, flavoring packet discarded
- 2 4 tablespoons white miso
- Bring 4 cups water to a boil with 1/4 teaspoon salt in a medium saucepan. Add broccoli and carrots and simmer, uncovered, until broccoli is almost crisp-tender, about 3 minutes.
- Coarsely break noodles into mixture and push down any noodles that aren’t covered by liquid. Cover pot and simmer 3 minutes.
- Meanwhile, whisk together miso and remaining 1/3 cup water in a small heatproof bowl until smooth. Remove pan from heat. Stir about 1/2 cup of broth into miso mixture, then stir miso mixture into soup. Season with salt.