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.
