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
- 4 cups reduced-salt vegetable stock
- 1 tablespoon white miso paste
- 1 leek, thinly sliced
- 3 fresh corn cobs, 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)
-
Kilojoules 1112kJ
-
Calories 266cal
-
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.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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