By Rajlakshmi
December 8, 2025
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
4 packs of ramen noodles 6 cups of water 2 chopped cloves 1 tablespoon of grated ginger 4 cups of vegetable broth 4 tablespoons of miso paste 2 tablespoons of soy sauce 2 tablespoons of mirin 300 grams of tofu, optional 4 sliced green onions 1 cup of bean sprouts Salt to taste
In a large pot, bring water to a boil. Cook the ramen noodles. Drain and set aside.
In a pan, heat oil over medium heat. Sauté garlic and ginger until fragrant. Add vegetable broth.
Stir the mixture. Add in miso paste, soy sauce, and mirin. Bring to a simmer.
Add sliced tofu and cook for 20 minutes.
Divide the cooked ramen noodles into bowls and ladle the hot soup over them.
Top with sliced green onions and bean sprouts. Serve miso ramen!