Guest Post: Spicy Coconut Ramen Soup by Christina Soeberg

I have always been passionate about a healthy lifestyle and creating various foods in the kitchen. Years ago, I started experimenting with raw and vegan recipes as I was going through some serious health challenges and this was the beginning of a transformation of my health and a new perspective of living a more fulfilling life.

I’ve become so passionate about holistic health and creating delicious nourishing recipes without compromising the taste experience. I would like to inspire others to lead a healthier lifestyle that feels indulgent and yet still cares for our precious health. I see health as the main foundation of living a happy and fulfilling life and I believe we connect to so many aspects of ourselves when we begin living from an intuitive place of what is fuel for our mind and body.

This season calls for warming soups, so I created this Spicy Ramen Coconut Soup with Black Rice noodles as it’s such a treat. It is nourishing and perfect for cold winter days and the black rice noodles add texture and makes it filling. To give it an extra boost of healing properties you can add freshly grated ginger and turmeric in each soup serving.


Spicy Miso Paste

  • 1 yellow onion
  • ½ cup red miso (or brown rice miso)
  • ½ cup white miso
  • 1 tablespoons ground chili powder
  • 5 cloves garlic
  • 2 inch piece fresh ginger
  • 1 tbsp apple cider vinegar or rice vinegar
  • 2 tbsp cold-pressed coconut oil
  • 1 tbsp coconut sugar or maple syrup
  • 1 tbsp cold-pressed toasted sesame oil

Spicy Coconut Ramen

  • 1 yellow onion, small
  • 1 tbsp coconut oil
  • ¼ + ½ cup of spicy miso paste
  • 1 small cauliflower (cut into florets)
  • 250 g Cremini mushrooms (chopped)
  • 400ml homemade fresh coconut milk (or organic canned coconut milk)
  • 600 ml homemade veggie stock (or organic/ no additive bouillon)
  • Pink Himalayan salt
  • Black pepper


Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few weeks.

In a large pot, heat the coconut oil on medium high heat and saute the mushrooms and cauliflower florets. Once these have browned, add ¼ cup of the spicy miso paste and cook for another minute or two until the florets and mushrooms have a nice golden colour.

To the same pot, add the stock and coconut milk and bring to a simmer for 10-15 minutes. Place ½ cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the ‘solids’ remaining in the sieve and let the soup simmer for another 5 minutes. Taste and
adjust seasoning – add sea salt or a little tamari sauce until it tastes like a spicy ramen broth.

Note: Black rice noodles are cooked separately then rinsed in cold water and added to the soup before serving. My preferred brand is King Soba.

Optional for decoration: fresh chopped coriander or crispy dulse flakes (seaweed).

Christina Soeberg is a recipe developer and lifestyle photographer based in Copenhagen, working to inspire others to make more choices from the heart.