Easy Ramen Noodle Soup

This Easy Ramen Noodle Soup lets you enjoy all the comforting flavors of ramen but with a healthier, more wholesome twist. It's so simple, you'll forget about those salty seasoning packets forever!

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Prep Time 5

Cook Time 15

Total Time 20

Servings 4 people

Calories 310 kcal

Equipment

1 Pressure cooker

Ingredients

Main ingredients

32 ounces chicken or vegetable stock for a hearty base
1 cup water to balance flavors
2 tablespoons yellow or white miso
2 packages ramen noodles 3-ounce packages
4 shiitake mushrooms thinly sliced
2 tablespoons soy sauce low sodium optional
2 tablespoons mirin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ cup scallions sliced green and white parts
optional ingredients spinach, nori, tofu, shrimp, chicken

Instructions

Start up the pressure cooker by pouring in chicken or veg stock and water, then set it to medium heat so things get cozy.
Whisk in the miso paste real good till it’s smooth, then pour in soy sauce, mirin, garlic powder, and onion powder. Stir it all up till it smells right.
Drop in those thin shiitake slices and let them simmer for 10 minutes. This amps up the flavor just right.
While the broth is doing its thing, add the ramen noodles in and let ‘em cook for 3 to 4 minutes, ‘til nicely tender but not mushy.
Stir the scallions in last minute ‘cause they keep their snap that way.
Once everything is cooked, do a quick release on your pressure cooker and watch the float valve drop down signaling you’re good to open it up.
Ladle the soup into bowls, maybe toss on a little spinach or nori if you want, and dive right in while it’s hot.

Video

https://youtube.com/watch?v=QXOagxAHg5o%3Ffeature%3Doembed

Notes

For a protein boost: Add some cooked chicken or shrimp, or keep it vegetarian with cubed tofu. Boost the greens: Fresh spinach, nori, or even a sprinkle of wakame will add some nutrition and texture to your bowl. Spice it up: Drizzle a bit of sriracha or top with chili flakes for a kick.