Veggie Ramen Miso Soup


Veggie Ramen Miso Soup
  • 2 ¼ cups water
  • 2 tbsps. mellow white miso
  • ½ cup thinly sliced cremini mushrooms
  • ½ box of medium firm tofu, cut into ¼-inch cubes
  • ½ medium carrot, cut into angel hair spirals
  • A pinch of salt
  • ½ tsp. shoyu
  • 2 tsps. thinly sliced green onion
  • 1 cup zucchini, cut into angel hair spirals
  • ½ cup baby spinach leaves – optional
  • 1 hardboiled egg
  1. In a small bowl, mix ¼ cup of water and miso. Set aside.
  2. In a small saucepan on medium high fire, bring to a boil 2 cups water, mushrooms, tofu and carrots. Add salt, shoyu and miso mixture. Allow to boil for 5 minutes. Remove from fire and add green onion, zucchini and baby spinach leaves, if using.
  3. Let soup stand for 5 minutes before transferring into individual bowls.
  4. Garnish with ½ of hardboiled egg per bowl.
  5. Serve and enjoy.

All Rights Reserved. ©2016 WendyWeighsin

Enter your email address to subscribe to this Blog 

Join my Recipe Group:

Come and get healthy with us:

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here:


Bookmark the permalink.

Comments are closed