Miso Ramen

Serves 2


1 inch piece of wakame sea vegetable, rinsed and soaked in ½ cup of water until soft; thinly sliced

1 dried shiitake mushroom, soaked in ½ cup of water until soft, thinly sliced; reserve soaking water

¼ cup squash, thinly sliced

¼ cup onions, thinly sliced

¼ cup carrots, small dice or matchstick

2 ½ cups water

3t of dark miso, such as Brown Rice

¼ cup diced tofu or fried tempeh

1 package ramen noodles

scallions, thinly sliced for garnish


Cook ramen noodles according to package directions. Drain and set aside.

Combine 2 ½ cups water, wakame, shiitake and shiitake soaking water in small saucepan. Bring to a boil.

Add squash, onions and carrots and return to a boil.

Lower flame to low. In a small bowl, combine miso paste with small amount of broth. Once dissolved, return gently to saucepan.

To activate the enzymes, gently simmer uncovered for 3 to 4 minutes. Do not boil miso as boiling will destroy the enzymes.

Place noodles in each bowl, ladle broth and vegetables over the noodles.

Garnish with tofu or fried tempeh, sliced scallions and serve.

Feel free to adjust the vegetables to your taste or what you have on hand.