The most incredible edible gift I ever received was my friend Nadia's ramen salad. It's rare that other people cook for me—typically, I'm the one treating our friend group because feeding them feeds my soul. But just this once, Nadia asked if she could do the honors. She came over with supplies and some rules: (1) I couldn't know what was on the menu and (2) I wasn't allowed to help. Neither is in my DNA, but I persevered, patiently sipping Riesling while she made herself at home in my tiny kitchen.
I watched in awe as she crushed up ramen packets, turning the bricks into heavenly little butter-toasted croutons (noodtons?). And I knew I'd be borrowing this idea for my own future recipes. Which is how we've arrived here, at this super-easy soup you can make for the Nadia in your life (or honestly, just for yourself).
The best part is that the bulk of it comes together on a single sheet pan, and it's a delicious way to use up that sad bag of baby carrots just waiting for their demise in your crisper drawer. You can go about your business while everything caramelizes in the oven, then blend and sprinkle on the perfect little carb chunks (my spin on them includes a dusting of furikake, a seaweed-sesame rice seasoning).
Chances are, you'll watch, mesmerized, as your toppings go from crunchy to springy in their steaming miso-carrot hot tub. Crispy-turned-soggy is my jam, and it will now be yours too.
Miso-Carrot Soup With Crunchy Ramen Croutons
Makes 4 to 6 servings
Good Soup
- 2 (16-ounce) bags baby carrots
- 1 small yellow onion
- 4 cloves garlic
- 4 scallions, white and light-green parts, cut into 2-inch pieces
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 4 tablespoons red miso paste
- 2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 (32-ounce) box vegetable stock
- 1 (13.5-ounce) can coconut milk
And Those Ramen Croutons
- 2 (3-ounce) packages instant ramen
- 3 tablespoons unsalted butter
- 2 tablespoons furikake seasoning
- 4 scallions, dark-green parts, thinly sliced
- 1/2 cup cilantro, roughly chopped
- Preheat the oven to 400 degrees. Dry off the baby carrots, cut the onion into large chunks, and smash the garlic cloves using the side of a knife. Add the carrots, onion, garlic, and white and light-green scallion pieces to a sheet pan and toss with the olive oil and kosher salt. Roast for 30 minutes.
- Put the unseasoned ramen bricks into a plastic bag and smash into crouton-size pieces using a rolling pin or your hands. Melt the butter in a skillet, then add the ramen bits and furikake and cook for 5 minutes, stirring frequently. Pour the mixture into a bowl and allow to cool, then add the sliced dark-green scallions and chopped cilantro. Set aside.
- In a small bowl, mix the miso paste, sesame oil, soy sauce, rice vinegar, and sugar with 2 tablespoons hot water. Remove the veggies from the oven at the 30-minute mark and pour on the glaze. Use a spatula to combine, then put it all back in the oven for 10 to 15 minutes.
- In a medium pot, bring the veggie stock and coconut milk to a simmer, then add in the miso-carrot mixture. Let it all hang out for 5 minutes, then blend until smooth with an immersion or regular blender. Ladle into individual bowls and top with as many noodtons as your hungry heart desires.
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Alyse Whitney (she/her) is Cosmopolitan’s first-ever food columnist. In “Doing the Least with Alyse,” she shares excitingly easy recipes that require the least effort for the most impressive meals. She’s been an editor at Bon Appétit, Rachael Ray Every Day, and Cravings by Chrissy Teigen, and she has written about everything from plus-size fashion to mushroom maximalism at publications that include New York Magazine, Glamour, and Apartment Therapy. She’s a Korean American adoptee, TV host (co-host and judge on Easy-Bake Battle and critic on Pressure Cooker, both streaming on Netflix), Dip Queen, karaoke fanatic, and you can follow her on Instagram @alysewhitney.
