As you may know, we at miso miso are not fans of the "classic" miso soup and believe that miso can do so much more: like for example this incredibly creamy coconut-coriander ramen with rice miso miso.

With ginger, garlic, lemon, chili, coriander and miso miso, this soup is an absolute powerhouse of nutrients and vitamins and is guaranteed to keep you healthy through the cold months. The coconut milk rounds off the slight spiciness and makes it an absolute comfort food.

We like to top it with broccoli, carrots, crispy tofu and shiitake mushrooms, but as always, there are no limits to your imagination and you can create your very own variation.

creamy coconut-corriander ramen with miso miso

recipe for 4 people

ingredients

for the broth

• 60 g fresh coriander
• 2 small cloves of garlic
• 1 onion
• 1 large piece of ginger
• 1 green chilli or 1/2 teaspoon chilli powder
• 3 tbsp dark miso miso
• juice of half a lemon
• 2 cans of coconut milk (800 ml)
• 600 ml water

topping

• 400 g brown rice noodles
• 1 broccoli, cut into small florets
• 2 large carrots, cut into thin strips
• 250 g shiitake mushrooms
• 400 g tofu or silken tofu
• olive oil
• salt
• pepper
• nutritional yeast
• light miso miso
• roasted sesame oil
• some light sesame seeds
• fresh coriander

preparation

1. Wash and cut the broccoli and carrots and blanch them over steam for 5-10 minutes so that the vegetables are still crisp and retain their color.
2. If necessary, chop the shiitake mushrooms and marinate them with a little olive oil, salt, pepper, yeast flakes and miso miso and roast in the oven for 15 minutes at 180 degrees top/bottom heat.
3. In the meantime, put all the ingredients for the broth in a blender and puree for 1-2 minutes until smooth. Pour the broth into a pot and heat slowly, stirring constantly. (Do not boil!)
4. Cut the tofu into cubes and optionally fry with soy sauce and spices. (Cut the silken tofu into cubes and set aside)
5. Prepare the rice noodles according to the instructions on the package.
6. Finally, pour the broth into preheated bowls and add a portion of noodles to each. Top the soup with the broccoli, carrots, shiitake mushrooms and tofu and sprinkle with sesame oil, light sesame seeds and fresh coriander before serving.
7. enjoy!