Easy Homemade Ramen Noodle Soup

Easy Homemade Ramen Noodle Soup

A delicious Easy Homemade Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients! You'll never need packet ramen noodles again!

Don't bite the screen! Don't do it! I know that big fat pasta closeup is shouting "eat me!" but I don't want you to chip a tooth by attempting to take a bite out of your phone.

So, I'm thinking of just turning this blog into all soup recipes, what do you think? I seem to love to eat it more than anything else and they are also the posts that get the most engagement and excitement. By the way, I'm joking about turning the blog into all soups. But it wouldn't be a bad thing. I received the sweetest message from a reader the other day calling me a "soup master", hahahaha. The title made me think of the soup nazi from Seinfeld and I laughed out loud, but was flattered at the same time. She told me every single soup recipe she's ever tried from this blog she has absolutely loved. I fully admit that creating soups is one of my favorite things and there is a nice, amazing, scrumptious Soups and Stews chapter coming up in my cookbook this year. So excited about all of those soups!

Anyways, this Ramen Noodle Soup I shared on Facebook a phone shot of how I literally whipped it up last Sunday spur of the moment in about 15 minutes for my hubby. He had been doing a lot of work that day out in the cold and was craving it so bad and walked in and said he wanted ramen noodle soup. Well, I don't buy those packets, so I did my best to create one on a whim. What do you know...it turned out freaking fabulous and he slurped that soup down in I swear 5 minutes or less. I hadn't measured anything, so I had to remake it to share it here....at your many requests and pleads on my Facebook post.

It's super easy and fast to make, because hey, isn't that what we all want? I ate a TON of ramen noodles in my 20's. I love, loved them and loved that they were just noodles and broth. Apparently lots of people add chunks of veggies to it, which I find kind of odd, but I guess that's just because all I've ever known are the packet kind, lol. So, that is what I tried to recreate, with a bit of yummy green onion and fresh ginger and garlic thrown in. My version is not bombarded with gobs of sodium like the store versions, but it has a delicious, yummy and addicting soup base. So good.

My daughter and hubby both are huge fans of this soup and my daughter exclaimed, "This is the best pasta of my whole life!" hahaha. She even asked for it for her school lunch.

You will need (+ salt & pepper):

  • ramen noodles
  • miso
  • low-sodium vegetable broth
  • low-sodium soy sauce
  • garlic
  • ginger
  • dried parsley
  • green onions

Hope you all love it. Let me know after you make it!

Yields 4 servings

Easy Homemade Ramen Noodle Soup

A delicious Easy Homemade Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients and ready in about 30 minutes! You'll never need packet ramen noodles again!

15 minPrep Time

15 minCook Time

30 minTotal Time

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5 based on 12 review(s)


  • 1 1/2 packed tablespoons (15g) of minced fresh ginger (don't skimp!)
  • 1 1/2 packed tablespoons (15g) of minced fresh garlic
  • 8 cups (1,920g) low-sodium vegetable broth, separated
  • 3 tablespoons (54g) mellow white miso (I used Cold Mountain at Sprouts in the refrigerated section)
  • 2 tablespoons (4g) dried parsley
  • 1 tablespoon (15g) low-sodium soy sauce
  • 3/4 teaspoon fine salt and 1/2 teaspoon black pepper
  • 1 packed cup (110g) chopped green onions, separated
  • 9 oz ramen noodles (I have both a Lotus brand (GF) and a Koyo brand (wheat). I discard the packets and the noodles have no oil or preservatives. I got both at Sprouts, Costco also sells them.)
  • optional: toasted sesame seeds and hot sauce
  • Note: This is not going to be as overly salty as the traditional ramen noodle flavor packets at the store. Do not expect that. It is well flavored and fresher and has a nice bite to it, but not overly salty. We all loved it so much and found the salty level perfect. The miso here is crucial to the overall depth and flavor of the ramen noodle soup. It simply will not work without it and will not have a ramen flavor, so don't make this until you get some.


  1. Add only 1/2 cup (120g) of the broth to a large pot with the ginger and garlic over medium heat. Once it comes to a simmer, cook for 5 minutes until they are softened.
  2. Meanwhile, add another 1/2 cup (120g) of the broth to a cup or small bowl with the miso. Use a small whisk or fork and stir well until it is all smooth and dissolved. This is important to do before adding to the pot since miso is hard to dissolve and you don't want chunks.
  3. Add the remaining 7 cups (1,680g) of broth to the pot, the miso/broth mixture, the parsley, soy sauce, salt, pepper and ONLY 1/2 cup (55g) of the green onions. Stir well and bring back to a simmer and cook for about 5 minutes until the green onions are softened.
  4. Add the ramen noodles and cook for just 3 minutes, pressing the noodles in and around the broth, until softened. Remove from the heat and let sit a few minutes before serving. It will be very hot and this allows the noodles to soften a bit more and the flavor to strengthen. Taste and if desired, add another drizzle of soy sauce if you want it saltier. We all found it to be perfect as is.
  5. Add to serving bowls and top each with remaining green onions and toasted sesame seeds and for a kick, a drizzle of hot sauce, if desired!


Nutrition per serving (this is quite an estimate since ramen brands greatly vary and I omit the seasoning packs): 314.25 calories | 1.3g fat | 9.8g protein | 62.4g carbs | 3.5g fiber | 10.1g sugar | 1367.2mg sodium

If you make this recipe, please do not re-post it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes. 


  1. This looks so delicious. My daughter is begging me to make it for lunch today. I just had a question about the ramen noodles. Are you using the noodles from the Top Ramen package or have you found a healthier version that you love? Thanks!
    • brandi.doming@yahoo.com
      Yes, you can use either. Of course the top ramen ones aren't as healthy, but will work. Or, you can use these brown rice and millet ones, no oil or preservatives added to the noodles. Just discard the seasoning packs. Costco sells just the noodles but Amazon, Target and Walmart all sell them online. It is the Lotus brand, so look for that! Here is an example: http://amzn.to/2CpyGCr
  2. Hello! I cannot wait to make this, I love ramen! Would it be the same to sub coconut aminos for soy sauce? Due to the sodium content, I cannot even use the low sodium version. Thank you for the awesome recipe!
    • brandi.doming@yahoo.com
      Hi Lauren! It won't be the same since coconut aminos tastes entirely different than soy sauce, it is much sweeter and a lot less salty, so you will likely need more salt to add. So, just add to taste. And of course, this will change the flavor some.
  3. What kind of veg broth do you use? I like the flavor of Trader Joe's but it turns everything orange! Also, any suggestions for a GF version?
    • brandi.doming@yahoo.com
      I either use HEB brand or Sprouts or Kroger low-sodium veggie broths. They are all mild and light and work great, not orange!
    • I use this little jar called "Better Than Bouillon" the vegetable one and the garlic one are Vegan. 1tsp/8oz. I love it because cartons are so expensive and I always had a partially used one in the fridge going bad...
      • I 100% agree with you! They are the best I have found
  4. This looks so yummy and I desperately need a ramen recipe, but I'm allergic to soy! Is there anything I can use instead of the miso??
    • brandi.doming@yahoo.com
      Hi Dona, that is tricky since it's the base of flavor for the broth. But, instead of soy miso, try a Chickpea miso. I don’t know how it varies in flavor, but I’m assuming it’s similar. Sub the soy sauce with coconut aminos. Coconut aminos tastes entirely different than soy sauce, it is much sweeter and a lot less salty, so you will likely need more salt to add. So, just add to taste. You could maybe try 2 tablespoons of nutritional yeast instead of the miso but I haven’t tested that personally. Again, these are just suggestions since I haven't tested any of this and cannot vouch for the result.
  5. Costco has the organic ramen noodles.
    • brandi.doming@yahoo.com
  6. This is comfort food!!! I am glad you said that about soup. That seems to be the only WFPB food I make that my husband likes. :( But one bonus is that when I was concerned about making soup in the warmer weather he said what law says that you can't have soup in the summer!!! LOL So this will definitely be on the rotation. :) I may bake some seasoned tofu to go with it when I am not in a hurry... right now I am in a hurry to try this. YUM!!! Thank you, Brandi for another wonderful addition to my WFPB line up. Just by reading the ingredients I know this will be good. Oh, I just remembered that I have some dried mushrooms from Costco. Do you think that would go well in this? :)
    • brandi.doming@yahoo.com
      Hi Janis! You are so sweet! Yes, I'm sure they would! I don't use mushrooms ever because of my hubby's gout, but you are welcome to add them if you like. I wouldn't add too much or maybe just cook them seperately to add on top because the ramen really soaks up the broth, so there isn't a whole lot of broth extra to allow for lots of other veggies. The mushrooms might soak up too much of it, so that is why I would think it'd be best to saute them separately and add at the end :)
    • I’d love to hear more about your wfpb menus. We are moving to a wfpb diet and need suggestions.
  7. Looks yummy. How does this soup keep and reheat?
    • brandi.doming@yahoo.com
      Very well! You made need a touch more broth/soy sauce the next day because the noodles absorb a bit of the broth, but that's an easy fix!
  8. I'm literally running around like a mad woman trying to get ready for our trip but I saw this photo of these long amazing noodles coming out of this bowl and I just had to comment! I LOVE ramen and love making it at home the healthy way. Those prepackaged packets of the past are so horrible for you. Ramen soup reminds me of my childhood, when I was sick a big bowl of ramen always did the trick. I was not a chicken soup lover so I always turned to ramen. This looks SO good! I will have to give this version a try. I mix in asian soups of some sort throughout the winter all the time. Great job on making me hungry!
    • Oh and I forgot to say I love that noodle photo! Huge 5 stars for this one!
      • brandi.doming@yahoo.com
        Thank you so much friend! I'm crushing a bit on it too....closeup fat pasta pics get me excited, LOL!
    • brandi.doming@yahoo.com
      Yes, those prepackaged ones are crap, but dang they were so tasty, haha! Thankfully this one is even more tasty, and healthy! Whoop!
  9. Once upon a time I tried to whip up homemade ramen with those ramen rice noodles and veggie broth and coconut aminos and it was the most bland boring thing I've ever eaten. Not that I didn't eat it anyways, just to say your on a whim dinners and my on a whim dinners are two VERY different things😂 Thanks goodness! And thank goodness for you for sharing this 30 minute bowl of goodness with us, so I don't attempt it again freestyle lol. This would totally hit the cozy slurp-able spot for me, and holy cow that first shot😍 If you do become thesoupmaster.com I would understand, but please consider thesoupANDCHOCOLATEmaster.com first, kay?
  10. Kat
    We love soup around here; an all soup cookbook sounds great!
    • brandi.doming@yahoo.com
      Haha, that would basically be like my easiest book ever to write!!
  11. This soup looks really amazing! I wish I could simply whip up delicious dishes like you! Is it crucial that the ginger be fresh? If ground and dried ginger works, how much would you suggest?
    • brandi.doming@yahoo.com
      Fresh ginger will give the best and most depth of flavor, but you can sub with 1 1/2 teaspoons dried ginger and it will still be tasty. I'd get fresh for next time though!
  12. I'm obsessed with Ramen! This bowl looks so delicious, healthy and comforting :D
  13. Hello Brandi, I read your intro about healing your husbands gout, curious as my husband has gout, we researched foods to avoid & stay away from these, he does not fit the profile, he is of normal weight, eats no red meat, only some chicken not often, no alcohol, mainly a plant based diet. It is very disturbing when you try to live healthy & get this disease. Can you point us in the right direction. Thank you for your time. Zeena
    • brandi.doming@yahoo.com
      Hi Zeena! Sorry for missing this comment before. For my husband to completely heal, all animal products had to be eliminated, especially chicken. Chicken is a very high purine food, which triggers gout. Even one meal would do him in. Going fully vegan was the only that worked and still works. There are however several plants that he must avoid as well to not trigger a flareup. Lentils, asparagus, cauliflower, mushrooms, okra, broccoli, spinach, nutritional yeast are all BIG triggers for him. Of course, no alcohol or anything like sodas or coffee too much can be an issue. Your husband may be able to eat some of those foods I mentioned, but my husband has an extreme case of easily being triggered, so we avoid those 100% now to keep him pain-free. Hope that helps some!
  14. I understand mellow white miso is a major ingredient, but how would using red miso change the flavor. I've never used either although I happen to have red on hand. The recipe looks delicious!
    • brandi.doming@yahoo.com
      Hi Karlene! Red miso is much darker and much stronger than the white miso, so I really don't think it would work well for a ramen soup, but think it would overpower it since it goes through a much longer fermentation process. You are always welcome to try it, but I can't vouch for the result. It would make it much stronger and very dark. Red miso is generally better for strong glazes or heavier soups.It is good but not best for this particular ramen soup where a lighter broth is more classic. The great thing about miso though is it lasts forever, so the white miso that I have I just keep in my freezer and it is perfectly scoopable straight from the freezer so it is a worthy investment, especially if you want to make a lot of ramen soup :)
      • Thanks for the “frozen miso” tip. I’ll get me some white miso today. 😋
  15. I made this today and it turned out great. I posted a pic @realfunfamily on IG. I added 4 cups of veggies and put it in the pressure cooker for 4 minutes to infuse the flavors. With brown rice and millet noodles it is perfect. I also added a little bit of extra aminos and Himalayan salt. YUM! Thanks for the recipe.
    • brandi.doming@yahoo.com
      Awesome! So glad you enjoyed it! Wow, 4 cups, I bet it got super chunky, haha! Because the ratio of liquid to the ramen I have makes it rather full! With the extra veggies I can see how you needed extra salt! Aminos...did you use coconut aminos or liquid aminos? Coconut aminos is way less salty than liquid aminos, so that's why I ask. Thanks for making it Debi!
    • brandi.doming@yahoo.com
      Yay! Thank you so much Ryan for leaving the review! So glad you loved it!!
  17. Absolutely delicious.My mom and I both enjoyed it.
    • brandi.doming@yahoo.com
      So wonderful to hear that Andrea, thank you so much for leaving a rating!!
  18. What a beautiful enticing photo! I made this ramen today since I had the time and all the ingredients. I followed the recipe exactly as stated as a I always do the first time. It is incredible- light, fresh and not overpowering. I never ate ramen in college so I can not compare to the flavor packets. My mother refused to buy processed packaged soups, always made her own but ramen was not in her rotation. I will make this again and see how udon noodles work with this broth. Thank You for sharing your creativity and healthy vegan recipes.
    • brandi.doming@yahoo.com
      Thank you so much Luci! So very happy to hear how much you enjoyed the recipe!!
  19. Yum! Love the recipe. This would look so great to enjoy in these rainy/cold weather we have here in Texas. Thank you!
    • brandi.doming@yahoo.com
      So glad to hear that, thank you Vanessa!
  20. I made this for hubby the first night recipe posted and his only comment was "wow this is good!" He then slurped down all the ramen. Then tonight I made it for 5 of us and everyone loved it. How can something so simple be so freaking good??? Seriously you need to make this if you haven't.
    • brandi.doming@yahoo.com
      You know how happy that makes me to hear, thank you so much for making it for everybody!!
  21. Would I be able to use miso broth? If yes, other than the miso and regular broth what else would I omit? Thank you!
    • brandi.doming@yahoo.com
      Hi Bonnie! I can only vouch for the above written recipe since that is what I've made 4 times and has been tested. I have never used a miso broth and have no idea how it would affect the recipe, so I'm afraid I can't give advice on something I've never tried.
  22. I just researched ramen noodles.....I would suggest ,that while I am sure this recipe is awesome as ever, we ...No one should consume ramen noodles. Particularly they should not be given to children. I was shocked to see the potential harm they do to our bodies. Even the organic ones are toxic..... I will sub another pasta😁
    • brandi.doming@yahoo.com
      Susan, they are not toxic. I have 2 brands I use, one is just wheat flour and the other is just brown rice flour and millet. I discard the seasoning packets. Absolutely nothing toxic about those. You are thinking of the regular packets that come with a billion preservatives and additives. Thankfully, there are a TON of other options on the market these days.
      • I agree that ramen noodles are not inherently unhealthy. Costco even sells them made of brown rice! What's toxic about that? It's the instant ramen PACKAGES that are so unhealthy, both because of the seasoning packages with chemicals and the noodles which are deep fried to promote faster cooking and taste. It's the difference between processed food and non- or minimally processed food. Your soup is completely healthy in my book!
        • brandi.doming@yahoo.com
          Exactly!! I have those ones from Costco (got them at Sprouts actually) and I also have wheat ones, with no oil or preservatives, so they are no different than any other wheat pasta. Yummy!
  23. I loved the flavor of this but it was way too salty for me. It may have been my brand of broth or miso but I had to water it down some. Next time I will try a different broth. There will definitely be a next time!
    • brandi.doming@yahoo.com
      Hi Rachael! So glad you liked it! Oh no, I would definitely say it was the broth or miso because my version I make here is definitely nowhere near too salty and I've not heard that from any of the other dozens who's made it. Broths vary greatly in their sodium content, so you could always try subbing 2 cups with water next time. What kind of miso did you use?
  24. Brandi I'm aching to try this soup! It looks so delicious! have to search for the lowest carb noodles to use. #diabetes
    • brandi.doming@yahoo.com
      Hi Julie, would the Lotus brown rice noodles work? Those are actually really healthy.
  25. Homemade ramen noodle soup? sign me up, please! I can only imagine how savory and umami-packed this is with all of these delicious flavors. Great recipe, Brandi!
    • brandi.doming@yahoo.com
      Yes, it has so much flavor, thank you so much Nisha!
  26. Looks great---love Asian noodle soups. I heard your interview today and enjoyed it. Glad the cookbook is coming along. Also wanted to tell you I made your strawberry-lemon juice-rice flour mask. Not sure if it did anything long-lasting, but right after my skin was soft and kind of glowy---and it was a whole lot cheaper and purer than store bought stuff. I always envy the Korean women at the gym putting on those paper face masks, but I'm too cheap to spend $8 on one, so I was glad to have the fun of it. But as I was putting it on my face and it was smelling so good I realized I would ratehr be eating it!
    • brandi.doming@yahoo.com
      Haha, well the good thing is that you could totally eat it! How's that for an organic, natural face mask?? Hehe. Thank you so much Ellen for listening to the interview. It was fun to do! Glad you enjoyed the mask as well. I have a bit of an obsession with skincare routines, masks, etc. I love, love doing them and feel so pampered!
  27. Made this last night. I've craved ramen but refuse to eat it because it is so unhealthy. I bought organic rice ramen and made this for my family. The broth had such a depth of flavor and was very quick. My children proclaimed it the best meal they've ever had. I took the miso and broth and shook it in a mason jar and it was easily dissolved that way. I have leftover broth I am going to heat up and add noodles to for lunch and I cannot wait, I keep looking at the clock
    • brandi.doming@yahoo.com
      Yay Nicole! I'm so happy to hear how much you loved this! Wow, the best meal ever?!! Such a compliment coming from kids! Makes me so happy to hear that!
  28. Oh. My. Gosh. I was drooling when I saw your teaser pic before you wrote out this recipe. Now that I’m actually slurping it up, I am one happy camper. I didn’t get ramen noodles, just decided to use some whole wheat spaghetti because that’s what I have on hand, and it is so yummy. I love this broth so very much and am considering using it for my favorite tofu noodle soup recipe too. I added extra ginger and extra garlic and so my broth has just a hint of spice to it. I also added a bag of frozen peas and a block of tofu. I didn’t press the tofu, but I just crumbled it over the pot and threw it in last minute. If i had baked the tofu it would be even better, but who has time for that??? Thanks for posting this recipe! I’m going to go slurp up more noodles now!
    • brandi.doming@yahoo.com
      I'm so happy to hear how much you enjoyed this soup Savannah, thank you for letting me know! Yeah, I'm all about super quick and easy, just like how I used to eat Ramen in my younger days.
  29. Hahaha!! I would not be opposed to a blog dedicated to soup because soup is my favorite!!! And I'd have to agree that you're the "soup master!" Every single soup recipe we've tried of yours has been a huge hit! I totally laughed out loud at the Seinfeld reference :) Josh has been on a massive ramen kick this winter - not the packet junk, but making his own broth and using gluten free ramen noodles SO I'm going to have to print this recipe for him! I love that Olivia said it was the best pasta! So cute! I feel like those spur of the moment, whip it up meals turn out the best - thanks for sharing! And FYI, I seriously wanted to reach through the screen and steal the bowl...holy YUM!
  30. This looks so delicious and comforting. My family loves ramen and I love that this is homemade and packed with healthy ingredients. Was reading through the helpful comments as well for some option ingredients. Will definitely try this!
    • brandi.doming@yahoo.com
      Thank you Ashley! Yeah, I personally do not like any other added ingredients of veggies, which is why there isn't any, but just like the ramen I used to eat in my 20's, so I would make it as is and then you can always add more later if you want. Just keep in mind that adding more veggies will dilute the flavor and make it more chunky and much less broth will remain.
  31. I made this for dinner tonight with veggie sandwiches. It was a hit with the family. Mine came out a little too salty because the ramen noodles I bought were high in sodium. I should have read the label more closely. They were ramen noodles only, no seasoning. I will keep my eyes open for another brand. Thank you for creating such wonderful recipes. Many of my family’s favorites are from your blog!
    • brandi.doming@yahoo.com
      So happy to hear that Beth, thank you so much for the wonderful review!
  32. This might be a silly question but do you peel the fresh ginger or leave on the skin?
    • brandi.doming@yahoo.com
      Hi Christina, so sorry I'm just seeing this, I was sick as a dog yesterday and am quite behind on some comments! Yes, peeled!
  33. Just finished eating this for lunch and then I remembered I had not taken a photo. This was delicious!!! Will definitely make this again. Thank you for such a delicious lunch.
    • brandi.doming@yahoo.com
      Yay Janice, so happy to hear that! Thank you for the lovely review!!
  34. This ramen was absolutely incredible. There is no need to every buy prepackaged unhealthy ramen again. This is healthy and delicious. It isn't overly salty which I loved. The ginger in this recipe is perfect and I think it definitely is critical to the flavor. Since you created such an amazing ramen recipe I now think you need to create a veggie lo mein recipe and a pad thai recipe hahaha :P Thanks so much for such an delicious, healthy and satisfying recipe. There is nothing like eating a big bowl of noodles. Yummy.
    • brandi.doming@yahoo.com
      I'm so happy you loved it so much Christina, thank you so much for the awesome review!! Oh yes, that sounds so delicious, definitely need to!
  35. This soup was AMAZING!! My husband just had a root canal, so I had to use orzo instead of the noodles and it was SO good! I love soup and this is going in my batch of favorite go-to recipes! The minimal amount of chopping makes this so easy on a busy night! Thank you so much for sharing! I can't wait to make this again!
    • brandi.doming@yahoo.com
      So so happy to hear that Brittany!!
  36. It is wonderful to read ALL of your comments...BUT gosh! Has anyone actually tried it!!!!!!!!!??????? Omg...isn't the review page to actually REVIEW IT!? I want to read about folks who've actually made the recipe so that I can know what you all think of it. It just helps me to decide if I want to make it or not! No offense but, it's my personal pet peeve on every site I visit....lots of remarks from folk who think the recipe looks good but not many, if any, tries!!!!!... Ugh. Just a thought...
    • brandi.doming@yahoo.com
      Salgie, I'm quite confused by your statement because if you did actually read the comments, you will see there are quite a lot of people who made it and say so right in their comment. In fact, several of the comments directly RIGHT ABOVE your comment are reviews from readers who MADE and loved it! They are all right there. Aside from this comment section, I can attest to dozens and dozens of people who have made and every single person has loved it. There are comments all over my social media as well from readers who've made it. I can't control any of the comments that are left by people who didn't make it though.
  37. This sounds really good, but I don't understand the ramin noodles. Do I buy 4 packages and put only the noodles in? Do you think it would work if I make the broth a head of time and freeze it for when we want it? We usually only eat ramen when sick. Thank you so much.
    • brandi.doming@yahoo.com
      Yes, exactly, since there's my recipe above for homemade ramen soup, you discard the packets. I have typed next to the "9 oz ramen noodles" that "I discard the packets and the noodles have no oil or preservatives." So, you just use the noodles! I have never tried freezing it, so I'm not sure how that would work, but you can give it a try!
  38. I have a lot of soba noodles made of buckwheat which are really healthy so I’m going to try it with those. Thank you so much!
  39. Sooo simple and amazing, in under 20 minutes. I added steamed broccoli n shredded napa cabbage!! Deliciously " Slurrppyyy"!!!
    • brandi.doming@yahoo.com
      Yay! So glad to hear that Tracey!!
  40. Hi Brandi I made these for dinner last month and they were a big hit with everyone. Just read your comment about freezing the miso. Thanks. I added shredded carrots to my soup and it was so good. Will make again for sure.
    • brandi.doming@yahoo.com
      Wonderful, I am so happy to hear that Leta, thank you for the review!
  41. Hi. Thank you for sharing this recipe. I am making it but am trying to figure out if you mean 9 oz of uncooked ramen or cooked ramen noodles. I have a 4 pack of the Lotus brand and the package serving size is 1/2 a piece (35g). When I weighed an uncooked piece it was 25 oz. Confused...
    • brandi.doming@yahoo.com
      Hi! I bought 3 oz packages. They are labeled as 3oz on the front of the packs and I used 3 of them.
  42. What a quick and easy bowl of comfort!! This is so much better than traditional ramen and better for you too! Another slam dunk by Brandi! Thank you 😊
    • brandi.doming@yahoo.com
      Yay! So glad, thank you so much Heather!

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