Rice Ramen Recipes

Tomato Miso Soup with Forbidden Rice Ramen

By Chef Trudy Schafer, M.A.


 Tomato Miso Soup with Forbidden Rice Ramen.jpg


  • 2 Tbsp Olive Oil
  • 3 Green Onions, chopped
  • 1 Tbsp Fresh Ginger, finely chopped
  • 1 Medium Carrot, chopped
  • 1 Stalk Celery, chopped
  • 3 Pounds Tomatoes, seeds removed, chopped
  • 2 Cups Vegetable or Chicken Stock
  • 1Tbsp Tamari
  • 1/4 Cup White Miso
  • 2 Tbsp Rice Vinegar
  • 2 Forbidden Rice Ramen Cakes
  • Garnish
  • 1 Hard Boiled Egg, Halved
  • Green Onion, diagonal cut


  1. In a medium saucepan, heat olive oil, add green onions and ginger and saute together for 3 minutes on low heat. Add in carrots, celery, tomatoes and stock. Bring to a boil, then drop heat down to a simmer. Cook until carrots are tender. Remove from the heat and add tamari, miso and rice vinegar,  blend with immersion blender until smooth. Set aside until you are ready to plate. 
  2. In a separate medium saucepan, bring 4 cups of water to a boil, add 2 Forbidden Rice Cakes, cook for 4 minutes until tender, strain. 
  3. To plate, place the Forbidden Rice Ramen in a bowl, pour the Tomato Miso Soup around the Forbidden Rice Ramen and garnish with hard boiled egg and green onions. 

Further Information:

Yields: 2 Large Bowls of Soup