Sarah's Kitchen Creations: Plant-Based Miso Ramen

Try this soothing miso vegetable ramen chock full of local winter produce, including shiitake mushrooms, scallions, carrots, and radishes. This cozy recipe will bring you comfort all while incorporating those whole foods your body craves.

What you need for Plant-Based Miso Ramen:

2 containers Pacific Foods mushroom broth

2 1/2 cups water

2 pieces of kombu (optional for broth)

1 local & organic celeriac (celery root) from PrairiErth Farm, coarsely chopped (optional for broth) 

3 cloves garlic, peeled and left whole

1 inch ginger, coarsely chopped

2 T. mirin (or other rice vinegar)

3 T. soy sauce

2 T. Mother In Law's Gochujang Paste

2 local & organic carrots from Blue Moon Farm, one roughly chopped for broth, other sliced julienne for ramen garnish

1 bundle local & organic green onions from PrairiErth Farm, green tops sliced thinly for garnish, white bottoms sliced in half for broth

2 T. canola oil, for sauteing shiitake mushrooms

2 boxes regional shiitake mushrooms from Flyway Farm, thinly sliced

3 T. organic Miso Master white miso paste

3 packages Lotus Foods Jade Pearl Rice Ramen noodles

1 bunch local & organic green kale from PrairiErth Farm, thinly sliced

1 local & organic bravo daikon radish (purple daikon) from PrairiErth Farm, thinly sliced

1/4 bunch cilantro, chopped

Directions:

1) In a soup pot, heat up mushroom broth, water, chunks of carrot, ginger, garlic, celeriac, kombu, white ends of scallions, soy sauce, vinegar, and gochujang paste on medium heat and simmer for 25-30 minutes.

2) Strain broth and place back on the stove top on low heat. Whisk in miso paste. TIP: If you have a small sieve, place the miso paste into the sieve and dunk into broth until broth liquid rises up. Use that liquid in the sieve to whisk in the miso paste. This helps blend the miso paste into the broth. Don't allow the broth to boil or the miso paste will get too bitter and lose its nutritional benefits.

3) Stir in sliced kale to miso broth. You'll notice the kale will turn a bright green with the heat of the broth.

4) In a separate sauce pan, boil ramen noodles according to the package instructions. Strain noodles and rinse with cold water to prevent clumping.

5) In a separate stir-fry pan, saute shiitake mushrooms in canola oil. Add a pinch of salt and cook mushrooms until the edges turn golden brown.

6) Chop carrots, bravo radish, scallion greens, and cilantro.

7) When you're ready to eat, add noodles, broth, kale, and shiitakes. Then, top with carrot, radish, and scallions. Serve!