Miso Ramen Soup

Bowl of miso ramen soup


  • 4-5 cups good water, vegetable or chicken stock
  • 1 clove of garlic, chopped
  • 1 large carrot, sliced into rounds
  • 1 cube vegetable bouillon, no salt
  • handful of lettuce leaves
  • Ramen noodles, cooked
  • one egg per serving (optional)
  • EDWARD and SON'S Miso-cup instant soup mix
  • freshly-ground pepper to taste


In soup pot, combine water or stock, garlic, carrots and bouillon. Bring to gentle boil. Cook until carrots are softened a bit. Add lettuce and cook for a minute or two. If using eggs, keep soup at a gentle boil and poach eggs in the soup. Into soup bowls, place cooked Ramen. Pour soup on top and add Miso-cup mix and pepper to taste.

Serves 2 to 3.