🍜 Garbanzo Miso Ramen Soup

A cozy, gluten-free twist on miso ramen — rich with vegetables, rice noodles, and umami warmth.

🎂 Ella’s 12th Birthday

Today our Ella turns twelve — strong, curious, and unafraid, just like she’s always been. She feels everything deeply and meets the world with both fire and heart. When I asked what she wanted for her birthday dinner, she said, “noodle soup — the kind we make together.”

It felt perfect. Simple, comforting, and just right for who we are: a family that finds warmth in small, shared rituals.

As I started pulling ingredients from the pantry and setting the pot on the stove, I thought about how this meal came to be — how something that began as a quick weeknight dinner slowly became one of our family’s favorite traditions.

Like many people I knew, I grew up loving instant ramen — fast, salty, and oddly comforting. But eventually, I realized those little flavor packets didn’t love me back. I started using an organic vegetable base instead and adding whatever we had on hand.

Back then, my husband — then my boyfriend — would toss in leftover steak or chicken right at the end so it warmed through but stayed tender. When we had kids, we kept the tradition alive, just with better noodles and real ingredients. The kids called it “noodle soup,” and the name stuck.

Years later, we adapted again. My husband developed EOE, and I leaned more vegetarian for health reasons. That’s when we found rice ramen and garbanzo miso — and it was like discovering a new way to love something familiar.

We’ve never been to Japan, and I’d never call this a traditional miso soup. It’s inspired by that same sense of care and comfort — the kind that fills a bowl, quiets the day, and feels like home.

A Note on Respect and Inspiration

Miso soup is a deeply rooted Japanese dish, made traditionally with dashi broth and soy-based miso paste. Our version isn’t authentic — it’s inspired by the comfort, flavor, and spirit of Japanese home cooking. I share it with deep appreciation and acknowledgment for where it began. Food travels, and when we share it with honesty and gratitude, we honor its story.

🥢 Garbanzo Miso Ramen Soup Recipe

Serves 8 | Prep: 20 min | Cook: 25 min | Total: 45 min

Ingredients

Aromatics & Broth

3 tbsp toasted sesame oil
1 large yellow onion, finely diced
4 ribs celery, thinly sliced
2 tbsp minced garlic (about 4–5 cloves)
2 tbsp freshly grated ginger
12 cups low-sodium vegetable broth
3 tbsp tamari (or to taste)
2 tbsp rice vinegar or mirin (optional, for brightness)
¾ cup garbanzo bean miso paste (whisked smooth before adding)

Noodles & Veggies

4–5 cakes rice ramen noodles (about 8 oz total)
3 cups sliced mushrooms (shiitake or cremini)
2 cups thinly sliced carrots or matchsticks
4 cups chopped bok choy (stems and leaves)
2 cups snap peas, trimmed and halved if large
3 green onions, thinly sliced for garnish

Toppings

Cubed firm tofu (about 1½ cups)
Soft-boiled eggs (1 per bowl)
Chili oil or chili crisp, for drizzling
Toasted sesame seeds, optional

Directions

Sauté aromatics:
Heat sesame oil in a large stockpot over medium heat. Add onion and celery; cook 5–6 minutes until translucent. Stir in garlic and ginger and cook 1 minute more.
Simmer the base:
Add mushrooms, carrots, tamari, and broth. Bring to a gentle simmer for 10–15 minutes to meld flavors.
Add noodles and quick veggies:
Add rice ramen noodles and cook according to package directions (about 3–4 minutes). During the last 2 minutes, stir in bok choy, snap peas, and tofu cubes.
Finish with miso:
Turn off the heat. In a small bowl, whisk miso paste with 1–2 ladles of hot broth until smooth. Stir this mixture back into the soup — do not boil.
Taste & balance:
Add rice vinegar to brighten and adjust tamari to taste. The broth should taste rich and savory but not overly salty.
Serve:
Ladle soup into bowls. Top with a soft-boiled egg, green onions, and a drizzle of chili oil. Sprinkle with sesame seeds if desired.

Notes

For soft-boiled eggs: simmer 6½ minutes, then transfer to ice water before peeling.
Cook noodles separately if planning leftovers — it keeps the broth clear and fresh.
For extra color, top with a few bok choy greens or microgreens before serving.

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Dinner tonight feels extra special. Ella’s twelve now — still my little girl, already her own person. When she asked for her favorite noodle soup for her birthday, it felt right. This meal started as something quick and easy and grew into a small family ritual — a bowl that reminds me how traditions form quietly, one dinner at a time. Layer by layer, like growing up itself. It’s a mix of where we’ve been and where we’re headed. I love that she chose it, that she knows what feels like home to her.

So we’ll slurp noodles, laugh, maybe argue over who gets the last soft-boiled egg, and celebrate exactly as we are — imperfect, full, and together.

🪶 Author’s Note

This soup feels like a bridge — from the childhood ramen packets that taught me comfort to the slow, mindful versions I make now. I think Ella’s request for “the miso one” says everything: family recipes evolve, but what we pass down is the feeling.