Miso Ramen Noodle Soup

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It’s been a little while since my last post because it has been pretty busy lately. Since I last posted, I officially completed my applications to graduate school. Yay. I am now crossing my fingers and hoping I get in…please, oh please!

To celebrate the end of the stressful application process, my mom and I went on a yoga retreat this past weekend to Kripalu in Western Massachusetts. In this yoga retreat we got to choose a class to take to fill up our time not spent engaged in yoga or eating. We chose to take a class called “Spice It Up” with chef Leslie Cerier. In that class, Leslie taught us about spices and cooking with these different spices. All the recipes that we learned were vegan and straight up delicious. I am super excited to try out some of her recipes and share them on my blog soon!

One thing Leslie Cerier stressed was eating a diet of fresh organic and fair traded foods. My mom and I do a pretty good job about eating healthy. We eat some organic foods (but not all) and eat fresh and local when we can. Living in New England has proven to be a little difficult to eat fresh and local at all times of the year, especially during the winter. So at these times, in the middle of the winter, we resort to getting our produce from grocery stores like Whole Foods. Since it is winter now, after our class with Leslie, my mom and I went to Whole Foods and bought all organic produce to make for the week. We are definitely going to make a more conscious effort to eat more organic foods. Eat organic and local (when you’re able to) everyone! 🙂

My first meal I made after returning from the retreat was this Miso Ramen Noodle dish. In this dish, I used Organic Jade Pearl Rice Ramen by Lotus Foods, which makes this dish completely gluten-free since the ramen is made out of rice instead of the usual wheat. The broth is made with organic red miso from Miso Master. Added into the soup is organic spinach, baby portobello mushrooms, and wakame (a seaweed seen in typical Japanese miso soup). Sprinkled on top is Bragg’s Sea Kelp Delight Seasoning and some purple daikon radish microgreens for a garnish. Here is the recipe:



  • 2 cups of Water
  • 1 serving of Organic Rice Ramen by Lotus Foods (I used the Jade Pearl kind)
  • 1/2 cup of Wakame
  • 1/2 cup chopped Spinach
  • 1/2 cup Baby Portobello Mushrooms, chopped
  • 1 Tablespoon Red Miso (I used miso from Miso Master)
  • Bragg’s Sea Kelp Delight Seasoning, sprinkled on top to taste (optional)
  • Purple daikon radish microgreens, sprinkled on top (optional)


  • In a small pot, heat up 2 cups of water and bring to a boil
  • Once it is boiling, add in the ramen noodles
  • Bring down to a simmer and allow to cook (this takes about four minutes to cook in total)
  • While it is cooking, add in the wakame seaweed, the spinach, and the mushrooms
  • Let the noodles and the seaweed, spinach, and mushrooms to cook until noodles are soft, seaweed and spinach are wilted, and mushrooms are tender
  • Turn off the stove and take the pot off the heat
  • Add in the red miso- (it is important to never add miso into boiling water because boiling water kills all of its important nutrients)
  • Stir the miso into the soup until completely dissolved
  • Pour miso soup and noodles into a bowl
  • Add some sea kelp seasoning or purple daikon radish microgreens or any other preferred toppings
  • Serve and enjoy 🙂

One thought on “Miso Ramen Noodle Soup

  1. January 22, 2015 at 10:16 am

    Stunning picture! Looks delicious! 🙂

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