Quick and Easy Miso Ramen Soup for One

This plant-based Miso Ramen using Lotus Foods Millet & Brown Rice Noodles comes together so quickly, you may never go back to using broth packets. This recipe uses vegetable broth, but feel free to use mushroom broth for extra richness and umami flavour!

 

Vegan, Gluten-Free

Serves 1

 

Ingredients

1¾ cups Vegetable broth

½ tablespoon Miso paste

1 teaspoon Tahini paste or Sesame oil

½ teaspoon grated Ginger

1 Green onion, finely chopped

1 Lotus Foods Millet & Brown Rice noodle cake

½ cup cubed Extra firm tofu

1 handful fresh Spinach

¼ cup Frozen corn, thawed

1 sheet Roasted nori, cut into small pieces

Spicy chili oil, for drizzling (optional)

 

Instructions

1. Add the vegetable broth to a small pot over medium heat. Whisk in the miso paste and tahini until full dissolved and combined. Add the grated ginger, and green onion. Cover, and simmer for 5 minutes, allowing the flavours to combine.
2. Add the rice noodle cake. after a couple minutes, start to gently separate the noodles using a fork. Cook for an additional 2 minutes, then add the tofu, spinach, and corn. Cook until tofu is heated through and spinach is wilted, 1-2 minutes longer.
3. Transfer to a bowl. Serve with nori and a drizzle of spicy chili oil if desired.