Tomato Basil Fusion Ramen
Tomato basil soup is a classic comfort, but in this ramen it trades spoons for chopsticks and doubles down on depth. Sweet roasted tomatoes, fragrant basil, and noodles sliding through it all make for a bowl that feels both familiar and brand-new. Parmesan or miso—it doesn’t matter, the broth ends up as a savory bridge between two kitchens.
Tomatoes simmer—basil swirls through steamy broth—noodles find new home.
Let Me Tell You...
The tomatoes hit the pan first, blistering in oil until their skins split and the air smelled like roasted sweetness.
Garlic and onion joined in, the whole thing bubbling down into something that felt halfway to marinara but lighter, fresher.
When I poured in broth and dropped the miso, the aroma turned curious, Italian leaning east, Japanese leaning west, both of them meeting in the middle.
Basil went in at the last minute, torn leaves sending their perfume straight into the steam.
The noodles curled around everything like they knew this wasn’t a traditional ramen but didn’t care.
A sprinkle of parmesan on one bowl, a drizzle of olive oil on another—it flexes either way.
I ate half standing at the stove, steam fogging my glasses, wondering if I should call it soup or ramen.
By the time the bowl was empty, the answer didn’t matter.
It was just good.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 6 ripe tomatoes, chopped
- 1 small onion, diced
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 2 tbsp miso paste
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 cup fresh basil leaves, torn (plus more for garnish)
- Salt and black pepper, to taste
Preparation
- Heat olive oil in a pot over medium heat. Add tomatoes, onion, and garlic; cook until softened and slightly caramelized, about 10 minutes.
- Pour in vegetable broth, soy sauce, vinegar, and miso paste. Stir until combined; simmer for 10 minutes.
- Meanwhile, cook ramen noodles separately in boiling water, 3 minutes; drain.
- Stir fresh basil into the broth just before serving.
- Divide noodles into bowls, ladle tomato-basil broth over them, and top with optional garnishes.