Miso Corn Ramen Soup

This cozy, flavor-packed bowl comes together in just 10 minutes! The creamy miso broth is rich and savory, with freshness of sweet corn and perfectly soft ramen noodles. It’s quick, satisfying and so delicious you’ll want to make it on repeat.

Miso Corn Ramen Soup

Course

Main
Prep time

5
cook time

10
servings

2
Author

@veganeverytime

Ingredients

2 cakes Lotus Foods Organic Wide White Rice Ramen
2 tbsp chili crisp oil
1 tsp minced garlic
1 tsp minced ginger
1 tbsp miso paste
2 cups vegetable broth
2 cups oat milk
½ tbsp sesame oil
½ tbsp brown sugar
½ tbsp soy sauce or to taste

Toppings

sauteed mushrooms
sweet corn
green onions
white sesame seeds

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Cook noodles according to the directions on package. Drain, rinse under cold water, and set aside.
2

To make the soup, heat the chili crisp oil in a saucepan over medium heat. Add the garlic and ginger and cook until fragrant. Stir in the miso paste and cook for 30 seconds.
3

Stir in the broth and oat milk, then simmer for 5 mins. Add the sesame oil, sugar, and soy sauce, stirring well.
4

To serve, divide the cooked noodles into bowls. Pour the hot soup over the noodles, then top with mushrooms, sweet corn, green onions, and sesame seeds.