Vegan Miso Ramen/Somen Soup

After days of heavier meals, I found myself craving something gentle, warming, and restorative. Instead of traditional ramen, which is often made with pork or chicken-based broth, I turned to a lighter, plant-based version using somen noodles, a summer staple in Japanese cuisine.

Somen noodles are delicate, thin wheat noodles that can be served hot or cold. They're soft, quick to cook, and pair beautifully with miso-based broth, perfect for when you want something light yet deeply nourishing.

This bowl is packed with ginger, garlic, green onions, bok choy, carrots, and miso, each bringing its own healing properties. The key is miso, a naturally fermented probiotic rich in enzymes that support digestion, boost immunity, balance cholesterol, and even support healthy skin and aging.

Vegan Miso Ramen/Somen Soup

Somen Noodles

Ingredients:

<Serves: 4>

2 tbsp toasted sesame oil

2 cloves garlic, minced

2 tbsp fresh ginger, peeled and minced

1 cup green onions, chopped

1 medium carrot, diced

1 head bok choy, sliced into 1" strips

1 cup broccoli (or cauliflower), florets and thin stems

1/2 cup daikon radish, diced (optional)

3 cups vegetable broth

1/2 – 1 cup water, as needed

1.5 tbsp miso paste (adjust to taste)

Black pepper or Japanese seven spice (shichimi togarashi), to taste

Nori flakes, for garnish

Somen noodles: 50–100g per person (1 bundle = 50g)

Instructions:

1. Heat sesame oil in a large pot over medium-low heat. Add garlic and ginger and sauté for about 30 seconds until fragrant.

   
   

2. Add green onions, carrots, bok choy, broccoli, and optional daikon. Cook for about 10 minutes, stirring often.

   
   

3. Add vegetable broth and water. Bring to a gentle boil, then reduce heat and simmer, covered, for about 30 minutes until the vegetables are tender.

   
   

4. Stir in miso paste, taste, and adjust seasoning. Turn off the heat immediately after adding miso to preserve its probiotic benefits.

   
   

5. Prepare somen noodles. Boil 2 liters of water. Add somen noodles and 1 cup of cold water. When boiling resumes, add another cup of cold water. Cook for about 2 minutes until tender. Drain and gently rinse if serving cold, or add directly to the hot broth.

   
   

6. Ladle soup into bowls. Add noodles and top with nori flakes and a pinch of pepper or seven spice.

Posted on July 23rd, 2018