Miso and corn soup with ramen noodles

This ramen noodles with miso soup and corn recipe is the ultimate comfort food. If you feel like a tasty vegetarian soup with a bit of substance, that takes only 30 minutes to make, your wish is about to come true. It's a way healthier alternative to pot noodles, for just a little more effort.

Serves: 4

Time to make: 30 mins

Ingredients

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4 cups reduced-salt vegetable stock
1 tablespoon white miso paste
1 leek, thinly sliced
3 fresh corn sweetcornXcobs, kernels removed
90g dried ramen or flat rice noodles, broken
100g baby spinach
2 spring onions, thinly sliced or shredded
soy sauce and sesame oil, to serve
toasted sesame seeds, to serve (optional)

Instructions

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1 Combine stock, 2 cups of water and miso paste in a large, heavy-based saucepan over medium heat. Add leek and cook, stirring often, for 4–5 minutes, or until leek is soft and tender.

2 Add corn kernels and bring mixture to a simmer. Add broken noodles and simmer for 2–3 minutes, or until noodles are tender. Stir through spinach, to wilt.

3 Divide soup between four serving bowls. Top with the shallots and serve with soy sauce and a drizzle of sesame oil. Scatter with sesame seeds, if using.

Nutrition Info (per serve)

Calories 266 cal

Kilojoules 1112 kJ

Protein 10 g

Total fat 8.9 g

Saturated fat 1.4 g

Carbohydrates 30.6 g

Sugar 9.1 g

Dietary fibre 11.7 g

Sodium 1009 mg

Calcium 64 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.