Weeknight Ramen - Yorkshire Valley Farms
Weeknight Ramen

Weeknight Ramen

By Beth Bierema
Serves 4

For the nights where you’re craving comfort food, but you’re low on time and energy, this super quick and easy miso ramen is the answer! This homemade ramen gets all its flavour from ingredients like miso, a splash of soy sauce (or tamari), rice vinegar, some grated fresh ginger and garlic, and if you wanna add a little extra, a sheet of nori. This ramen is loaded with fresh veggies and topped with some protein packed, jammy eggs — this is the perfect cozy and delicious meal for those cool nights!



  • 6 cups (1.5L) low sodium veggie broth
  • 2 cups (500ml) water
  • ¼ cup (60ml) light sweet miso
  • 3 – 4 tbsp (45 – 60ml) soy sauce or tamari
  • 1 Tbs (15ml) rice vinegar
  • ¼ tsp red pepper flakes
  • 1 inch fresh ginger, grated or minced
  • 2 garlic cloves, grated or minced
  • 1 large sheet of nori, crumpled, optional
  • 4 squares or packs (total 340g, 12oz) dried ramen noodles
  • 150g (5oz) enoki mushrooms, split into sections
  • 4-6 soft or hard boiled Yorkshire Valley Farms Organic eggs, for serving, optional
  • Sliced radishes, green onions, snap peas, cilantro, sesame seeds, for serving


  1. In a large pot combine veggie broth, water, miso, 3 tbsp soy sauce, rice vinegar, red pepper flakes, ginger, garlic, and crumpled up nori (if using). Bring to a boil and then turn down heat to a light simmer and simmer for 15 minutes.
  2. Meanwhile, prep your veggies by slicing and chopping and boiling eggs (if using – pictured are 6 minute boiled eggs).
  3. At the 15 minute mark, taste the soup and if it needs slightly more salt or flavour, add 1 more tablespoon of soy sauce. Add dried noodles and simmer for 5 minutes (or less, depending on the brand of noodles!). Turn heat off and using tongs, remove noodles and place into serving bowls.
  4. Add the enoki mushrooms to the still-hot-soup for 1 minute. The residual heat will cook them enough.
  5. Ladle broth over the noodles that are in the bowls and add a section of enoki mushrooms to each bowl. Top with sliced radishes, green onions, snap peas, cilantro, sesame seeds, and boiled eggs. Enjoy!
Weeknight Ramen

Meet the chef

Beth Bierema Beth Bierema

This recipe is created by Beth Bierema, the Holistic Nutritionist, food stylist, photographer, and content creator behind Foody First: a creative outlet to share her love of creating and styling delicious recipes and sharing the beauty she finds in the everyday. She focuses on whole food recipes that make you feel good and are super yummy to enjoy! All eaters welcome!

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