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!

Miso Tahini Ramen Noodle Bowls

Yield: 4 SOUPer People

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

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
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
In a blender, blend together the miso paste + tahini + no chicken broth + ginger until well combined
Add the miso combination to the pot of water, stir to combine to create your broth
Next, add the carrots + edamame to the skillet with onion and garlic, sautee for a few minutes, stirring occassionally
At this point, cook the rice ramen according to package directions
** I made 2 ramen squares, 1 for my husband and 1 for myself
Add the mushrooms + bok choy to your veggie skillet, stir and sautee for a few more minutes. Season with salt + pepper to taste
Drain + rinse your ramen and place them into the bowls you will be serving your soup in. Set aside
Add the veggies to the broth mixture, stir and cook for about 5 minutes, stirring occasionally
Dice your green onion for garnishing
Spoon the soup mixture into your bowls, garnish with green onions + sunflower sprouts + sesame seeds

Opt. Liquid Aminos

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

30 minute meal bok choy carrot dinner easy to make fall foods gluten free healthy lotus foods lunch miso soup mushroom rice noodles soup tahini vegan veggie