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2 Serves
45 Mins
Finely dice the onion and garlic using a chefs knife on a cutting board.
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JapaneseVitamin K
116 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
176 µg / 400 µgCalcium
137 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
151 mg / 420 mgPhosphorus
470 mg / 1,250 mgPotassium
736 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
13 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Heat the sesame oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and softened.
Whisk in the white miso paste and add hot water to create the broth base. Bring to a gentle simmer.
Add the ramen noodles to the simmering broth and cook until tender according to package directions.
Season the soup with salt and pepper to taste, then ladle into bowls and serve immediately.
4
g53
g12
g
Japanese
Indian