Quick Creamy Miso Ramen

Prep Time 5

Cook Time 8

Servings

1 tbsp olive oil
3 tbsp tomato paste
1 tbsp grated ginger
1-2 tsp gochujang or other chile paste*
4 cups water
⅓ cup almond butter or tahini
¼ cup mellow white miso paste
1 tbsp soy sauce or tamari
1 tsp maple syrup or sugar
2 cups chopped cooked veggies**
2 cups shredded or chopped cooked protein (turkey, chicken, etc…)***
2-3 cups thinly sliced kale or other leafy green (optional)
Cooked noodles or rice, for serving****
Cilantro or scallions, for topping
Lime wedges, for topping
*The gochujang adds spice and flavor. Feel free to skip it or replace it with another chili paste or sriracha.
**This recipe was designed to use leftover cooked veggies. If you only have raw veggies, chop them small and simmer in the broth (covered) until cooked, then add the meat + follow the recipe as is.
***If you don’t have any cooked protein, you could cook up some ground meat before anything else, transfer to a bowl and add it in later.
****I like this best with cooked rice noodles. If you have a good amount of starchy veggies in the soup, then you could skip the noodles/rice to make it a lighter meal.

Grate 1 tbsp ginger
Make the broth
Thinly slice 2-3 cups kale (if using)
Make the soup
Cook noodles (if using)
If you don’t have any leftovers:
- Cook 1-1.5 lbs boneless chicken, then chop it up (this will give you about 2 cups) OR roast a 4-5 lb chicken! You’ll have leftover meat that you can use in other recipes (see Sticky Soy Turkey Lettuce Cups).

Cook your noodles (or rice).
In a medium pot over medium heat, warm the oil. Add the tomato paste, ginger, and gochujang and stir to combine. Cook until the tomato paste is caramelized and sticking to the bottom of the pot, about 3 minutes, stirring occasionally.
Stir in the water, scraping up any tomato paste stuck to the bottom of the pot. Bring to a simmer, then transfer about 1 cup of broth into a medium bowl or large liquid measuring cup. To the pot, add your cooked veggies and protein and bring to a simmer to warm it up. Once it begins to simmer, stir in the greens until wilted (if using).
Meanwhile, to the reserved hot broth, add the almond butter and whisk until combined and smooth. Add the miso paste and mix/mash it up until combined and few lumps remain.
Turn the heat to the lowest setting and stir the almond miso mixture along with the soy sauce and sweetener. Turn off the heat. If the broth is too thick, add water until it’s reached a consistency that you like.
Serve over warm noodles or rice and top with herbs and a generous squeeze of lime.

Substitutions:

Store leftovers in an airtight container in the fridge for up to 2-4 days or freeze for up to 2 months.

Warm the soup up in a pot or in the microwave until warmed through. The soup tends to thicken, so you can thin it out with some water, if you’d like. Serve with noodles (if using) and toppings.