Miso Tahini Ramen Noodle Bowls

There’s something that’s just so comforting about Ramen Noodles. I don’t know what it is, but I could eat them again and again (and I literally am having this again for dinner tonight). I was kinda bummed when I couldn’t eat the cheapo kind, you know… the college kid’s go-to meal, so you can imagine how ecstatic I was when I discovered Lotus Foods rice ramen noodles! I mean, I might have let a little squeal slip out at Whole Foods.

Once I noticed that Lotus Foods had these super cool looking black rice ramen noodles (which look more purple and therefore excited me all the more!), I couldn’t shake the idea of making miso soup. Mostly because I was visualizing how cool my pictures would look with purple noodles! Ah, the artist’s mind, ha. Anyway, back to the soup. So I remembered that I had some miso paste in my fridge that I needed to use up PERFECT! and not to mention, who doesn’t crave a nice healthy dose of veggies?! Yes, I’m becoming that gal… #sorrynotsorry And yes, this all raced through my brain while standing in aisle 4 staring at the noodles Ah, the woman’s brain! 

I wanted to change it up just a tad from the traditional miso soup, which I certainly have a crush on all by itself, but I found out that miso also pairs well with tahini. And y’all know how I feel about tahini #swoon. So the broth has a hint of tahini flavor along with the salty goodness of the miso paste. You can easily make a batch ahead of time to have on hand for the coming week, I got 4 meals out of this batch! It also freezes well, so then all you’d have to do is cook up some ramen in 4 minutes, warm up some soup and it practically makes itself, which means lots of lunches and dinners with this on the menu. So now that I have you’re attention, are you in for one SOUPer dinner?!

Don’t forget to let me know if you try this recipe! Leave a comment and tag a picture on Instagram #healthylittlevittles so I can see what you came up with! Gotta go, soup’s on!

Continue to Content

Miso Tahini Ramen Noodle Bowls

Yield: 4 SOUPer People

Print

Ingredients

• Rice Ramen Noodles, ** I used Lotus Foods black ramen noodles
• 1/2 cup white miso paste
• 1/4 tsp ginger
• 1/4 cup tahini
• 1/2 cup no chicken broth
• 6 cups water
• 10 oz edamame (shelled and frozen)
• 1 cup carrots (shredded)
• 1 head bok choy
• 2 4 oz packages gourmet mushrooms
• 1 small onion (diced)
• 2 tbsp minced garlic
• salt + pepper
• 1-2 tbsp olive oil

Garnishings

• sesame seeds
• sunflower sprouts
• green onions

Optional

• liquid aminos

Instructions

1. In a large skillet, heat the olive oil and add the garlic and diced onion and sautee over medium heat until the onion is translucent
2. In the meantime, heat the 6 cups of water in soup pot over medium-high heat. You don't want a rolling boil, but want it bubbling slightly
3. In a blender, blend together the miso paste + tahini + no chicken broth + ginger until well combined
4. Add the miso combination to the pot of water, stir to combine to create your broth
5. Next, add the carrots + edamame to the skillet with onion and garlic, sautee for a few minutes, stirring occassionally
6. At this point, cook the rice ramen according to package directions
7. ** I made 2 ramen squares, 1 for my husband and 1 for myself
8. Add the mushrooms + bok choy to your veggie skillet, stir and sautee for a few more minutes. Season with salt + pepper to taste
9. Drain + rinse your ramen and place them into the bowls you will be serving your soup in. Set aside
10. Add the veggies to the broth mixture, stir and cook for about 5 minutes, stirring occasionally 
11. Dice your green onion for garnishing
12. Spoon the soup mixture into your bowls, garnish with green onions + sunflower sprouts + sesame seeds

Opt. Liquid Aminos

1. You may want to add a little soy sauce/liquid aminos to your bowls separately for a little extra oomph, if desired

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram