Mushroom Miso Soup with Brown Rice Ramen Noddles

 
Mushroom Miso Soup with Brown Rice Ramen Noddles, a hearty soup bursting with umami flavor from miso paste or fermented soybean paste is one of the easiest soups I make for busy weekdays. This vegan soup is packed with baby Bella mushroom, baby spinach, shredded carrots, brown rice ramen noodles, spiced with ginger, garlic and garnished with spring onions and crushed hot chili. Normally the miso broth needs hours to simmer to develop rich, deep flavor. But earthy flavor of sauteed mushrooms brings rich taste through the vegetable broth mixed with miso paste within ten minutes. Miso paste comes in a plastic tub and it is available in the refrigerated section at any super market these days. This amazing soup will take just half an hour from start to finish and sheer comfort on cold winter days.

Ingredients~

5 cups low sodium vegetable broth

1 1/2 lb. Bella mushrooms

3/4 cup shredded carrots

2 cups firmly packed baby spinach
1/2 cup chopped green onions

1 tsp. ginger paste

1 tsp. garlic paste

1 tbsp sesame oil

1 tbsp low sodium soy sauce

2 tbsp white miso paste

1/2 tsp toasted sesame

Crushed red chili to taste
12 -16 oz. pack brown rice noddles 

Method~ 

Heat 2 tablespoons of oil in a large heavy-bottomed pot on medium heat. Add the sliced mushrooms, ginger, and garlic paste. Saute the mushrooms until about 5 minutes. Add the vegetable broth and soy sauce and bring to a boil. Mix miso paste with hot broth into a separate bowl and stir until well combined. Pour the miso mixture back into the boiling broth. Simmer for ten minutes. While broth is simmering boil the Ramen noodles according to package direction, drain and set aside. Microwave shredded carrots for two minutes. Add the spinach into the broth and cook for 2 minutes. Add the carrots into the broth. Ladle the soup into bowls and and add ramen noodles as needed. Garnish with the chopped green onions, crushed chili and sesame seeds. Enjoy slurping this heartwarming soup with dear ones!