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This gut-friendly, warming miso soup is the perfect meal for a post-holiday reset. It’s super heavy on veggies (I strive to eat all colors of the rainbow throughout the day) and comes together in less than 30 minutes. The broth’s base is made of Mellow White Miso Paste, sesame oil, tamari, and my favorite aromatics—onion, garlic and ginger. Feel free to add a piece of kombu for a more umami flavor! I used a variety of veggies: a frozen mix of corn, peppers, and edamame; shredded carrots; and baby bok choy. If you can’t find bok choy, spinach is a great alternative.

My favorite fresh ramen is Sun Noodle’s Kaedama Ramen Noodles that are sold in the vegan section at Whole Foods. I love that they separate the 10 oz of noodles into two packs which is great if you cook for yourself or two people. I used one of the 5 oz packs on the night I made the soup and then cooked the other in the broth when I served leftovers later that week. I think the noodles are much tastier is you cook them right before serving, rather than if sit in the broth for days. Nona Lim’s Tokoyo Traditional Curly Ramen Noodles are another good option sold at Whole Foods. If you’re on a gluten-free diet, I always like Lotus Foods Millet & Brown Rice Ramen.

I served the soup with my protein of choice—pan fried tofu—while my boyfriend opted for chicken. Garnish with cilantro and enjoy!

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Cook time: 30 mins, yields: 4 servings


  • 1 TBSP sesame oil

  • 1/2 tsp ginger, grated

  • 2 cloves of garlic, sliced

  • 1 TBSP onion, minced

  • 1 tsp tamari

  • 1 cup frozen veggies (corn, edamame, peppers)

  • 2 cups shitake mushrooms, sliced

  • 3 cups bok choy, chopped

  • 1 cup shredded carrots

  • 4 TBSP white miso paste

  • 4 cups of boiling water

  • 1 10 oz pack of ramen

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  1. Pour sesame oil in a pot over medium high heat

  2. Add ginger, onion, and garlic to oil and sauté

  3. Add tamari, continue to sauté

  4. In a separate heat-proof bowl, add miso paste to boiling water and whisk to combine

  5. Add your frozen veggies of choice and mushrooms, stir

  6. Add about half of the broth to the pot, stir and cover to cook veggies about five minutes

  7. Add bok choi and shredded veggies to pot

  8. Pour in remaining broth, cover to cook veggies about five minutes

  9. Slowly pull apart fresh ramen and separate in broth, cover to cook ramen about 3 minutes

  10. Spoon into a bowl, garnish with cilantro and your protein of choice

Store in refrigerator up to five days

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