I am in the middle of a miso ramen soup obsession.  I admit it.  I dream of sitting at the counter at Santa Ramen in San Mateo and slurping soup.  But, in real life I can’t go to Santa Ramen for every meal.  When I need a quick lunch and I’m having a serious miso ramen craving this recipe from Jaden Hair’s The Steamy Kitchen Cookbook does the trick.  Also, this isn’t really miso ramen soup because I use udon noodles not ramen.

Here are the ingredients (minus the soy sauce that my daughter stole and attempted to drink while I took this photo).  I used chicken stock, instant dashi granules, shiro (white) miso, udon noodles, and baby spinach.  The dashi granules are a quick method of making dashi.  Dashi is a broth that is used in many Japanese dishes.  These granules are found in Japanese markets and are also available online.  They look like instant coffee granules and smell a bit fishy.  Don’t smell them!  Just use them in combination with the other ingredients and you will be pleasantly surprised.

You add the dashi granules, chicken stock, soy sauce, and noodles into a bowl and cook over high heat for 3-5 minutes.  The cooking time will vary depending on how long it takes to cook the noodles.

Add the baby spinach to your bowls.  Then, take the pot off the heat and add the miso to the pot.

You don’t want to heat the miso so it is important to have the pot off the heat when you add miso.  Stir the miso into the soup until it dissolves.

Pour broth and noodle mix over the baby spinach.  I garnished my soup with nori strips and shichimi togarashi.  Shichimi togarashi is a mix of red pepper, roasted orange peel, yellow sesame seed, black sesame seed, Japanese pepper, seaweed, and ginger.  It adds a nice spiciness to this soup.

This is a super quick delicious lunch.  Feel free to used other noodles, greens, garnishes, whatever you have available.  Some leftover grilled or roasted meat would be nice in this dish.

5 Minute Miso Udon Soup

Adapted from The Steamy Kitchen Cookbook

Serves 2-3


A handful of udon noodles

2 cups of baby spinach or other chopped greens

1 liter store-bought or home-made Meat or Vegetable Stock (I used chicken stock)

1 teaspoon instant dashi granules

1/2 tablespoon soy sauce

2 tablespoons shiro (white) miso paste

Optional toppings:

Toasted nori strips

Chopped green onions

Enoki mushrooms

Firm tofu, diced

Shichimi Togarashi or chilli oil

1.  Add stock, dashi granules, soy sauce, and noodles to a pot.  Cook over high heat until noodles are done.  Check noodle package for cooking instructions.

2.  Add baby spinach to serving bowls.

3.  Take pot off heat, add miso paste, and stir until miso paste dissolves into soup.  Pour soup and noodles over greens in the serving bowls.  Top with desired garnishes.