Miso and corn soup with ramen noodles

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: John Paul Urizar

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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

More weights & measures

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

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 266cal

Kilojoules 1112kJ

Protein 10g

Total fat 8.9g

–Saturated fat 1.4g

Carbohydrates 30.6g

–Sugars 9.1g

Dietary fibre 11.7g

Sodium 1009mg

Calcium 64mg

Iron 3.2mg

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.

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