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Miso and Spring Greens Noodle Broth

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A very quick and delicious noodle soup. The miso paste and dried mushrooms give this dish plenty of umami flavour.
Course Main Course
Cuisine Asian, Japanese
Diet Vegan, Vegetarian
Keyword easy noodle soup, easy ramen, green noodle broth, quick ramen soup recipe, vegan noodle broth, vegan ramen
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2
Calories 389


  • 2 Cloves Garlic
  • 50 g Ginger
  • 1 1/2 Tablespoons White Miso Paste
  • 15 g Dried Shiitake Mushrooms
  • 1 Litre Vegetable Stock
  • 150 g Thick Rice Noodles
  • 2 Spring Onion
  • 200 g Spring Greens
  • 30 g Coriander


  • Crush the garlic with the back of a big knife. Thinly slice the ginger then put it in a pan with the garlic, dried mushrooms, miso paste and stock. Bring to a gentle simmer, cover and bubble for 5 minutes until the ginger is soft.
  • Add the rice noodles to the broth and continue to simmer for a further 10 minutes until the noodles have cooked.
  • Slice the spring greens into thin long strips, add to the pan and cook for a further 2 minutes. Remove the pan from the heat. Finely slice the coriander and spring onions and pour into the pan, reserving some of the coriander and green parts of the onion to garnish. Stir to combine.
  • Serve immediately, topped with the reserved spring onion and coriander.


Calories: 389kcal | Carbohydrates: 85g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 646mg | Potassium: 628mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6280IU | Vitamin C: 46mg | Calcium: 286mg | Iron: 2mg