I think every Asian student has had his/her fair share of emergency ramen noodles while cramming for exams. While I’ve moved on from a dark time in my life when literally the only thing I could do in the kitchen was boil water, I still love my ramen soups. What I do now, is a pimped-up version of these instant noodle soups, with plenty of fresh vegetables and an egg poached right in the simmering broth. For this recipe, I used Clearspring’s brown rice ramen, which comes with a packet of organic miso-based paste, so it was all in all the healthiest ramen soup one could ever have. If you can’t get hold of the brand but still want a delicious, wholesome bowl of miso ramen, I’ve also shared a recipe for making the simplest miso soup so you can ditch the packet.
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