The Good Stuff

Ten By Ten: Ramen Miso Salad Recipe

Ten By Ten: Ramen Miso Salad Recipe

#TheTenByTen is our recipe series on amazing healthy dishes you can make with less than 10 ingredients, in less than 10 minutes of prep. 

I LOVE NOODLES! It’s something I definitely cannot give up in my life.

I spent my days at university eating noodles (more than I like to admit), so this recipe is definitely inspired by those late night evenings of being a broke university student.

We all know instant noodles are not the healthiest meal around, but this recipe shows you how to revamp your noodles into a nutritious and even more satisfying meal!

The real important player of this recipe is the miso ginger dressing. If you are not familiar with miso, it is a fermented soybean paste that provides an excellent source of minerals. Ginger, a wonderful herb, helps with gastrointestinal issues, nausea, and so much more.

To save time, I used a strip slicer (julienne slicer) to cut the carrots. It’s okay if you don’t have one, you can julienne the carrots by hand. You will notice I reuse carrots and scallions in the dressing, it adds a great texture.

Let's get started!

Toppings

  • 2 packets of brown rice ramen (or Mr. Noodles if you like)
  • 2 carrots
  • 1 stalk of scallions

Cutting Board


Dressing (makes about 500 mL)

  • 2 tbsp. Genmai miso (or chickpea
  • miso)
  • 1.5 tbsp. Liquid aminos (tamari or soy
  • sauce works too)
  • 1 tbsp. honey
  • ½ lemon
  • 1 tbsp. sesame oil
  • 1 whole Fresh ginger root
  • ½ carrot
  • 1 stalk of scallions

Optional: add cilantro or Thai chillies for extra flavour & kick!

Miso Salad Dressing

The Steps:

  1. Boil ramen according to package instructions
    1. Once al-dente, run noodles under cold water to stop further cooking and set aside.
  2. Slice carrots, scallions, Thai chilli, and cilantro
  3. Measure out dressing ingredients
    1. Chop up carrots, ginger, and scallions to fit into your blender
    2. Add 1 cup of water and blend
    3. Throw in the rest of the liquids & miso paste
    4. Continue to blend for 1 minute
  4. In a large bowl, combine ramen with all the veggies
    1. Add about 3 tbsp. of the dressing
    2. Toss with tongs
  5. ENJOY YOUR NOODLES!

        Miso Ramen Finished

        To make the ramen salad heartier, add grilled tofu or chicken. For another added bonus, add zoodles (zucchini noodles) for more nutrients and veggies.

        Pack this into a mason jar or any container and you're set for lunch the next day too.

        Love the ramen miso salad? Let us know in the comment section below!

        2 comments

        May 10, 2018 • Posted by Barb Steele

        Love this recipe! Reminds me of the days when we used to live in Japan. Can you please post this on Pinterest, so I can keep this recipe permanently on my phone? Thanks.

        May 10, 2018 • Posted by Barb Steele

        Love this recipe! Reminds me of the days when we used to love in Japan

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