Ingredients for Miso Ramen Soup
- 1 tbsp olive oil
- Garlic Clove
- Fresh Ginger
- Ground Pork
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup chopped carrots
- Low Sodium Chicken Broth
- 1 tbsp sugar
- Light Soy Sauce
- 2 tbsp miso paste
- 1 package (about 8 oz) ramen noodles
- 1 tsp sesame oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Miso Ramen Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Miso Ramen Soup
- Heat olive oil in a soup pot or wok over medium heat. Add minced ginger and garlic and cook for 30 seconds until fragrant.
- Add Italian sausage and cook, breaking it up with a spoon, until browned (about 5 minutes).
- Stir in carrots, bean sprouts, and cabbage. Sauté for 2-3 minutes until slightly softened.
- Pour in chicken broth, sugar, and soy sauce. Bring to a boil.
- Reduce heat to low, and stir in miso paste until completely dissolved. Be careful not to boil after adding miso.
- Remove from heat and stir in sesame oil.
- Meanwhile, cook ramen noodles according to package directions (usually about 2 minutes in boiling water). Drain well.
- Add cooked ramen noodles to the soup. Divide among bowls and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
19g
Fat
21g
Carbs
10g
