Go Back
+ servings
homemade miso ramen noodle soup with broccoli, mushrooms, eggs, and microgreens in white bowl

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!
Course Main Course, Soup
Cuisine Asian
Keyword broccoli, eggs, miso, mushrooms, ramen, tofu, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 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!