This post may contain affiliate links. Please see my disclosure policy.

This Quick, Healthy Homemade Miso Ramen Noodle Soup is THE most comforting and nutritious dish! It’s an easy 30-minute meal that’s packed with tons of vegetables and protein. Vegetarian, vegan, and gluten-free options available!

homemade miso ramen noodle soup with broccoli, mushrooms, eggs, and microgreens in white bowl

If you’re searching for a cozy and warming (but still healthy) meal, look no further. I’m so excited to share a recipe for this easy and healthy homemade miso ramen noodle soup, which is perfect for chilly nights!

This miso ramen noodle soup is a balanced and complete meal that’s so easy to make. Think: a big warm bowl of soothing miso soup, healthy ramen noodles, nutrient-dense veggies, and protein from edamame, tofu and/or eggs.

Curious to learn more? In this post I’ll share:

This recipe is just as comforting as the ramen bowls you may get in restaurants, but a wee bit healthier. I hope you guys enjoy it!

vegetarian homemade miso ramen noodle soup with broccoli, mushrooms, eggs, and microgreens

How To Make Miso Ramen Noodle Soup

Making this homemade soup is quick and easy!

Start by preparing all ingredients – chopping up the cremini mushrooms, broccoli, and tofu (if using), and by spiralizing the zucchini into noodles.

Next, stir-fry the mushrooms and broccoli together in one pan and the tofu cubes in another (if using tofu). If you’d prefer to use eggs as your protein, soft-boil or poach them in a small saucepan.

Bring a large pot of water to a boil, and whisk in the miso paste and garlic powder.

Then, add the ramen noodles, frozen edamame, and zucchini noodles and cook for about 5 minutes until noodles are done.

Combine all ingredients together in the large pot and serve with toasted sesame oil, sriracha or garlic chili paste (if you like things a little spicy), and a handful of microgreens or pea shoots (for some extra greens).

Super easy right?! Feel free to make a large batch to keep in the fridge and reheat on the stove, if leftovers are desired. There’s nothing quite like coming home to a warm bowl of ready-made soup!

homemade miso ramen noodle soup with broccoli, mushrooms, tofu, and microgreens in white bowl

The Best Healthy Ramen Noodles To Buy

While there are a wide range of ramen noodle brands you can purchase, my personal and long-time favourite are these millet & brown rice ramen noodles from Lotus Foods (not sponsored – just a huge fan!)

Why are these my go-to healthy choice? They’re:

  • made of only 2 ingredients – organic brown rice + millet flour
  • a source of fibre-rich whole grains, with 2 grams of fibre per serving (7% of your daily fibre needs)
  • a source of plant-based protein, with 4 grams per serving
  • gluten-free, making them suitable for those on a GF diet
  • made with non-GMO ingredients

Vegetarian, Vegan, & Gluten-Free Options!

This miso ramen soup recipe can be served vegan, vegetarian, or gluten-free to meet a variety of dietary needs.

All versions of this recipe will suit a vegetarian, but if vegan – simply omit the eggs and make with tofu as your protein source instead.

On that note – if you feel like having this soup with meat, you can totally swap out the eggs/tofu for meat as well!

If gluten-free, be sure to use gluten-free ramen noodles and a gluten-free miso paste (i.e. not made from wheat, barely, or rye).

vegan homemade miso ramen noodle soup with broccoli, mushrooms, tofu, and microgreens in white bowl

Is Miso Soup Healthy?

Yes! This particular miso soup recipe is packed with vegetables, fibre, and protein and made with gut-friendly miso paste.

Because miso paste is made by fermenting soybeans, it’s a natural source of beneficial probiotic bacteria. These health-promoting gut microbes are key to many aspects of human health. While research is still emerging, probiotics seem to play a role in our immunity, energy metabolism, appetite, mood, and risk for chronic disease.

Not only is it flavourful and good-for-the-gut, miso is also rich in micronutrients such as manganese, vitamin K, copper, and zinc.

homemade miso ramen noodle soup with broccoli, mushrooms, eggs, and microgreens in white bowl

More Recipes Using Miso

Did you give this Healthy Homemade Miso Ramen Noodle Soup a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Quick, Healthy Miso Ramen Noodle Soup

This recipe for healthy miso ramen noodle soup is warm, comforting and packed with tons of veggies and micronutrients. An easy 30-min meal!
homemade miso ramen noodle soup with broccoli, mushrooms, eggs, and microgreens in white bowl
Print Pin
5 from 1 vote
Leave a Review


  • Approx. 10 cremini mushrooms, quartered
  • 1 head/crown broccoli, cut into florets
  • Avocado oil (for cooking veggies)
  • 1 med-large zucchini, spiralized
  • 5 cups water
  • 3 Tbsp miso paste
  • 1/2 tsp garlic powder
  • Approx. 70 grams ramen noodles (use GF noodles for gluten-free version)
  • 1 cup edamame, frozen
  • 2 large eggs (omit if vegan)
  • To serve: toasted sesame oil, sriracha or garlic chili sauce, microgreens, sesame seeds, etc.

Vegan Option:

  • Approx. 300 grams extra-firm tofu
  • Avocado oil (for cooking tofu)


  • Start by preparing all the ingredients. Quarter cremini mushrooms, cut broccoli crown into florets, and spiralize zucchini into noodles. If using tofu, cut into 1-inch cubes. Set ingredients aside.
  • Heat 2 pans over medium heat and add cooking oil as desired (I use avocado oil). In one pan, cook the broccoli and mushrooms. In the other, cook the tofu. Allow all ingredients to cook for about 10 minutes, stirring every minute or so. Remove from heat and set aside when done.
  • Meanwhile, bring a large pot with 5 cups water to a boil. When boiling, whisk in miso paste and garlic powder until miso paste is dissolved. Add ramen noodles and cook according to package directions (be sure not to overcook). Add frozen edamame, zucchini noodles, cooked mushrooms, and broccoli to the pot and stir to combine.
  • If serving with eggs, bring them to a boil in a small saucepan (do this while the noodles are cooking). Cover and remove from heat and let cook for 6 minutes. Drain and place in cold water. Remove shell and slice eggs in half.
  • Serve soup in bowls and top with either soft-boiled eggs or tofu. Serve with sriracha or garlic chili sauce for some extra spice, drizzle toasted sesame oil over top for extra flavour, and add microgreens or peashoots for extra greens, etc! Enjoy hot.


*For vegan option – omit the eggs and swap with tofu instead. For gluten-free option, choose gluten-free ramen noodles and ensure that miso paste is gluten-free as well!
*Feel free to make a larger batch of this recipe, to keep in the fridge for a few days. It can be easily reheated on the stove!


As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

Pin it for later:

This post may contain affiliate links. Please see my disclosure policy.