Miso Ramen Veggie-Packed Soup with Tofu and Bok Choy [Oil-Free, Gluten-Free, Vegan]
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This isn't your typical restaurant-style, enjoy-before-your-actual-meal miso soup. This miso ramen recipe is a fully satisfying veggie-packed main course.
I love miso soup, but I often find myself a little underwhelmed and not quite as satiated as I'd like. Many of the miso soup recipes I've tried in the past have lots of noodles and even tofu but are lacking in the colorful crunchy veggies that make me so happy and satisfied. So I loaded this recipe up with some of my favorite fibrous whole plant foods which made for a miso soup that can actually hold up as it's own full meal.
Depending on what you currently have going on in your fridge, you can add in whichever veggies you're currently working with. Some of my favorites which I used in this soup included, mushrooms, bok choy, carrots, and purple cabbage. Other veggies that could work well in this might be bell pepper, broccoli, chard, or spinach.
No matter what veggies you choose what really makes a good miso soup is the broth of course! White miso is a fermented salty paste made from soybeans and gives it that classic miso soup flavor. In addition to that I like to add a little hot sauce and tamari for an extra kick of flavor.
Something that really ups the wow-factor when serving this is searing the bok choy until it's golden brown. You don't need any oil to make this happen, just slice the bok choy in half the long way and then place it sliced side down in a hot pan, using a wooden spoon to press it down until it get's some color to it. While this isn't necessary, it makes for a beautiful final presentation, but if you're just looking to eat it as fast as possible you can skip this step and rip the bok choy into individual leaves then add it at the end in the last 2 minutes of cooking.
I hope you enjoy this veggie-loaded miso soup! If you try it out and post a photo, tag me on instagram @herenownutrition or leave a comment down below.
