Japanese Miso Ramen Soup

4 servings Serving
20 MIN Duration
Intermediate Difficulty


1 pack Garden Gourmet Sensational Filet Pieces Asian Seasoning
250 g ramen noodles
100 g shiitake mushrooms
1 handful of fresh spinach
100 g cooked edamame beans
4 radishes
4 carrots
100 g bimi
1 L miso stock from a miso stock cube or stock paste
black sesame seeds and shisho purple-cress to garnish
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Cook the ramen noodles according to package directions. Cut the shiitake, radish and carrots into slices and halve the bimi lengthwise. Boil the carrots for 4 minutes until crunchy and blanch the bimi and shiitake for 2 minutes.

Bring the stock to a boil. Fry the marinated pieces gently according to the instructions on the package.

Divide the ramen noodles, some fresh spinach leaves, carrots, bimi, soybeans, shii-take and marinated pieces in large soup bowls.

Spoon over the hot stock and garnish with radishes, sesame seeds and shisho cress.

Delicious with:
spicy chili 'crisp' oil

150 ml olive oil
1 large fresh chili pepper
1 shallot 1 garlic clove
1 tbsp dried chili flakes
1 tsp grated fresh ginger.

1. Finely chop the shallot, garlic and fresh pepper (seeded flesh) and fry them
gently without browning in a little oil.
2. Add the rest of the oil and ginger and let it cool.

Nutritional Information
Typical values
Per Serving
700.21 Kilocalories
109.21 grams
37.27 grams
14.2 grams