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.
Pacific Foods mushroom broth
2 1/2 cups
Kombu (optional for broth)
Celeriac, coarsely chopped
Garlic, peeled and left whole
Ginger, coarsely chopped
1 inch piece
Mirin (or other rice vinegar)
Mother in Law's Gochjang Paste
Carrots, one roughly chopped for broth, other sliced julienne for garnish
Green onions, green tops sliced thinly for garnish, white bottoms sliced in half for broth
Miso Master white miso paste
Lotus Foods Jade Pearl Rice Ramen noodles
Green kale, thinly sliced
Bravo daikon radish, thinly sliced
- 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.
- 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.
- Stir in sliced kale to miso broth. You'll notice the kale will turn a bright green with the heat of the broth.
- In a separate sauce pan, boil ramen noodles according to the package instructions. Strain noodles and rinse with cold water to prevent clumping.
- 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.
- Chop carrots, bravo radish, scallion greens, and cilantro.
- When you're ready to eat, add noodles, broth, kale, and shiitakes. Then, top with carrot, radish, and scallions. Serve!