Quick Spring Vegetable Ramen soup

Since Australia enjoys such a mild climate, many Australian children never grow up learning to eat soup, which is a tragic. My husband was never fed soup as a kid, which for a Canadian, really boggles the mind.

Not my kids – soup eaters, they. I cannot tell you how many times I have recycled last night’s leftover veggies, or some leftover sausages, or the remaining roast chicken meat into a soup.

And Ramen is the king of soups, IMHO. Lucky for me, I live in Asia, so I enjoy a wide range of authentic Japanese restaurants in close proximity.

This is a great little soup when you come across some fresh snow peas at the market. Remember you only need to add them to the simmering broth right at the last moment, as you want the green vegetables to still retain their crunch.


5 cups broth (chicken or vegetable)

1 knob ginger (diced)

1 tablespoon oil (coconut or canola)

1 garlic clove

1 bunch green onions (sliced – whites only)

1/2 cup broccoli florets

1/2 cup snow peas

1/4 cup carrots (julienned or thinly sliced)

1/4-1/2 cup miso paste

1 packet egg noodles or Hokkien

1 tablespoon sesame oil

I love this brand as it comes with Dashi!


Place pot of salted water on to boil with sufficient water to cover noodles. When boiling, place noodles and cook according to package directions. Drain noodles and set aside.

Meanwhile, oil in heavy bottomed pot and add ginger, garlic, and green onions. Do not allow to burn. When softened, add stock and bring to the boil. Add carrot slices first, then after 2 minutes, add broccoli florets, and finally add snow peas and allow to simmer for less than a minute.

Remove pot from heat and add miso using a rubber spatula. The miso will settle on the bottom and will need to be stirred so that all the chunks are incorporated. Add noodles and ladle into bowls. Follow with a drizzle of sesame oil.

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