15-minute Miso Noodle Soup

Miso noodle soup with boiled egg, onion flakes, green onions, carrot strings, sesame seeds, and chilli oil.

5 from 5 votes

15-minute Miso Noodle Soup

This 15-minute miso noodle soup is creamy, bold, and easy to customize. Made with ramen and coconut milk, it’s a quick, comforting meal.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Asian-inspired

Servings:

Calories: 96kcal

Author: Claudia

Equipment

Large saucepan or pot
Mixing spoon
Measuring spoons and cups
Knife and chopping board
Ladle for serving

Ingredients

4 squares ramen noodles
5 spring onions chopped (about 1 cup)
5 garlic cloves minced or grated (about 2 teaspoons)
2 tablespoons tahini
2 tablespoons miso paste white, yellow or dark
1 teaspoon gochujang paste
1 can 13.5 oz coconut milk
6 cups vegetable stock made from 2 vegetable stock cubes or dashi stock for a richer umami flavor ( use 1 teaspoon per 1 cup hot water)

To garnish

4 Boiled eggs or another protein of your choice
Onion flakes
Green onions
Carrot strips
Sesame seeds
Chili oil
Seaweed flakes

*See notes for other garnish ideas

US Customary - Metric

Instructions

Combine Ingredients: In a large pot over medium heat, dissolve 2 vegetable stock cubes in 1.5 liters of hot water to make the stock. Add 1 can of coconut milk, 5 minced garlic cloves, 2 tablespoons of tahini, 2 tablespoons of miso paste, and 1 teaspoon of gochujang paste. Stir everything until smooth and combined to create the flavorful base for your soup.
5 garlic cloves, 2 tablespoons tahini, 2 tablespoons miso paste, 1 can, 6 cups vegetable stock, 1 teaspoon gochujang paste
Cook the Noodles: Gently add 4 squares of ramen noodles to the pot. Let them simmer for about 5 minutes, stirring occasionally to prevent them from sticking together. The noodles should be tender but not mushy.
4 squares ramen noodles
Add Spring Onions: Stir in 5 chopped spring onions and let them cook for another 1–2 minutes to soften slightly and add a fresh, aromatic element to the soup.
5 spring onions
Adjust Consistency: If the soup feels too thick, stir in a little hot water until it reaches the desired consistency.
Serve: Ladle the soup into bowls and top with garnishes like boiled egg halves, onion flakes, green onions, sesame seeds, chili oil, or seaweed flakes. Serve hot for a comforting, satisfying meal!
4 Boiled eggs, Onion flakes, Green onions, Carrot strips, Sesame seeds, Chili oil, Seaweed flakes

Video

Notes

Topping Ideas: Mushrooms, fresh herbs, nori, jammy egg, corn, spinach, bok choy, bean sprouts, radish, bamboo shoots, pickled ginger, kimchi, sriracha, sesame oil.

Tips:

For a richer taste, cook mushrooms with the broth.
Adjust spice with gochujang or chilli flakes.
Swap coconut milk with almond or soy for a lighter version.
Add tofu or tempeh for extra protein.

Storage: Store in an airtight container for up to 3 days. Reheat with extra broth if the noodles absorb too much liquid.

Nutrition