Save to Pinterest This spicy ramen-inspired lasagne soup blends Italian comfort with the bold flavors of Japanese ramen. It is a warming bowl packed with silky noodles, savory broth, umami notes, and a spicy kick, satisfying both adventurous cravings and family comfort. Created on a chilly night when I was craving both lasagne and ramen, this soup quickly became a go-to favorite for surprising guests and warming up my weeknights.
When I first whipped this up, the combination won over even our pickiest eater. Now, it is the soup I make when anyone needs a food hug with a little flair.
Ingredients
- Ground pork or chicken: brings protein and adds a base of savory depth. Choose meat with a bit of fat for max richness.
- Shiitake mushrooms: offer their classic earthy umami. Fresh is best for texture but rehydrated dried shiitakes work well.
- Onion: finely chopped forms the fragrant foundation. Choose a sweet yellow onion for mellow flavor.
- Garlic and ginger: both freshly minced layer in essential heat and warmth.
- Carrot: julienned adds color and subtle sweetness. Look for firm, bright orange carrots.
- Baby spinach: quick to wilt and boosts color and nutrition. Pick tender leaves without wilting.
- Chicken or vegetable broth: the backbone of the soup. Low sodium lets you adjust seasoning.
- Soy sauce: brings salt and umami. Go for low-sodium if possible.
- Miso paste: for fermented savoriness that deepens the broth.
- Chili garlic sauce: adjustable for heat and tang. Choose a brand with balanced flavor.
- Tomato paste: ties together the Italian and Japanese profiles and offers a touch of umami sweetness.
- Sesame oil: nutty aroma that rounds out the dish. Toasted is best for flavor.
- Sugar and rice vinegar: for gentle balance and brightness.
- Salt and pepper: to pull the flavors together at the end.
- Lasagne sheets: broken into bite-sized pieces echo lasagne but slurpable. Use traditional semolina sheets for texture.
- Spring onions: finely sliced add fresh crunch and zing at the end.
- Toasted sesame seeds: finish with aromatic nuttiness.
- Chili oil and fresh cilantro or basil: optional extras for spice lovers or a burst of herbal flavor. Use high-quality chili oil for a finishing drizzle.
Instructions
- Sauté the Aromatics:
- Heat sesame oil in a large pot over medium. Add onion garlic and ginger. Stir and let sweat for a full two minutes until deeply fragrant. Take the time here as this is your soup's base note.
- Brown the Meat:
- Add your ground pork or chicken. Break it up with a wooden spoon and stir frequently. Cook until it is no longer pink and a little browned for the best savoriness.
- Soften the Vegetables:
- Add the sliced shiitake mushrooms and julienned carrot. Cook for three to four minutes until the mushrooms shrink and the carrot softens but still keeps some bite. This brings out their natural flavors.
- Build the Broth:
- Add the tomato paste and chili garlic sauce. Stir hard for a minute to coat everything and toast the flavors.
- Simmer with Seasonings:
- Pour in the broth soy sauce miso paste sugar and rice vinegar. Use your spoon to scrape the bottom and bring all the browned bits into the broth. Increase heat to bring everything to a gentle boil.
- Cook the Pasta:
- Drop in the broken lasagne sheets. Lower the heat to a simmer. Stir occasionally to prevent sticking. Let cook for fifteen to twenty minutes until the pasta is tender yet holds its shape. This makes every bite toothsome and hearty.
- Finish with Greens:
- Stir in baby spinach. Let simmer two more minutes until just wilted. Taste and tweak salt and pepper to your liking.
- Serve and Garnish:
- Ladle hot soup into bowls. Top each serving with a mound of spring onions sesame seeds a drizzle of chili oil and plenty of herbs for a fresh finish.
Save to Pinterest This soup's miso paste is my secret ingredient. The first time I added it, the dish transformed from good to addictive. My sister always asks for a little extra miso punch when she visits because it reminds her of cozy ramen shops and lasagne nights.
Storage Tips
Store leftovers covered in the fridge for up to three days. The noodles might absorb some broth so just add a splash of water or extra broth when reheating. Reheat gently over low heat for best texture and flavor lift.
Ingredient Substitutions
For a vegetarian twist swap the meat for extra mushrooms or plant-based crumbles. Gluten-free lasagne noodles or short pasta work well if needed. If you do not have miso a spoonful of tahini plus extra soy sauce comes close for the deep flavor.
Serving Suggestions
Serve hot straight from the pot topped with fresh herbs and a side of crusty bread or garlic toast. For more protein add a sliced soft-boiled egg or a handful of sautéed tofu cubes on top. It also makes a fun main for a fusion-themed dinner party with quick-pickled cucumbers or a simple citrus salad on the side.
Cultural and Seasonal Context
This hybrid soup draws on the Italian-American idea of lasagne soup but layers it in with Japanese ramen broths and toppings. I dreamed it up as a fall-winter transition dish. It offers comfort like lasagne but with lighter brothy slurps and heat for cold days. In summer lighten the broth base and add seasonal greens.
Seasonal Adaptations
Switch out baby spinach for chopped kale in colder months. Use fresh summer tomatoes in place of tomato paste in peak season. Top with shiso leaves or basil when herbs are in abundance.
Success Stories
My friends were skeptical about this fusion at first but now it is always the first thing gone at soup swaps. I once doubled the recipe for a big family birthday and ended up scribbling the instructions for three cousins who wanted to take it home. That memory still makes me smile whenever the pot is bubbling.
Freezer Meal Conversion
Let the soup cool then freeze in portions before adding the garnishes. When ready to eat thaw fully and reheat slowly. Cook fresh lasagne sheets separately to stir in right before serving so the texture stays just right.
Save to Pinterest This fusion soup is both playful and deeply comforting, blending global flavors for a slurp-worthy bowl no one will forget. Keep it flexible and let everyone customize their own spice and garnish for extra fun at the table.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, simply use vegetable broth and substitute the ground meat with plant-based mince or extra mushrooms for a robust flavor.
- → What pasta can I use if I don't have lasagne sheets?
Any broad, flat pasta works well—try pappardelle, broken tagliatelle, or even wide egg noodles for similar texture.
- → How can I adjust the spiciness?
Control heat by reducing or increasing the amount of chili garlic sauce, and add chili oil to taste during serving.
- → Are there topping suggestions for extra flavor?
Try sliced spring onions, toasted sesame seeds, fresh cilantro or basil, or even a soft-boiled egg for a ramen touch.
- → How do I store leftovers?
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently, adding broth if too thick.