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Miso Ramen with Roasted Vegetables

Ingredients (14)

  • 3 tablespoons canola oil
  • 1 yellow onion, coarsely chopped
  • 1 large leek, trimmed and roughly chopped
  • 4 cloves garlic, chopped
  • 1 (2-inch) piece fresh ginger, peeled and chopped
  • 1 ounce dried shiitake mushrooms
  • 2 sweet potatoes (about 1 pound), peeled and cut into small cubes
  • 1 head of garlic
  • 1 pound fresh shiitake mushrooms, brushed clean and sliced
  • Low-sodium soy sauce or tamari, for seasoning
  • 1 1/2 pounds fresh ramen noodles

  • 1/4 cup white or yellow miso
  • About 4 green onions, white and pale green parts, finely chopped
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Nutritional Information
  • Calories546
  • Fat21.19g
  • Saturated fat7.43g
  • Trans fat0.08g
  • Carbs78.33g
  • Fiber7.37g
  • Sugar7.5g
  • Protein13.2g
  • Cholesterol0g
  • Sodium1940.94mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Miso Ramen with Roasted Vegetables

In this comforting vegan ramen recipe, miso enriches the broth containing roasted sweet potatoes, shiitake mushrooms, and fresh ramen noodles. Follow it up with our easy vegan cupcakes recipe.

For the meat-lovers out there, see our homemade ramen with pork, mushrooms, and ginger. For more vegetarian dishes, we highly recommend our sweet potato noodles recipe.

Instructions

  1. 1In a large saucepan over medium-high heat, warm 2 tablespoons of the oil. Add the yellow onion, sprinkle with salt, and sear, without stirring, until browned, about 5 minutes. Stir in the leek, garlic, ginger, dried mushrooms, and 6 cups water and deglaze the pan, stirring and scraping up any browned bits from the bottom. Reduce the heat to medium-low, partially cover the pan and simmer until fragrant, about 1 hour. Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
  2. 2Meanwhile, preheat the oven to 400°F. Add the sweet potatoes to a baking sheet and drizzle with a little oil; toss and spread into an even layer. Cut the top quarter of the head of garlic off and discard. Drizzle the cut side of the garlic head with a little oil and wrap with foil. Add to the sheet pan. Roast, stirring the potatoes occasionally, until tender and tinged with brown, and the garlic is very tender. Remove from the oven.
  3. 3Squeeze the garlic cloves into a blender and add 1/3 cup of the roasted sweet potatoes with 1/2 cup broth. Puree until smooth and add to the broth.
  4. 4In the saucepan over medium heat, add the remaining 1 tablespoon of oil. Add the mushrooms and cook, stirring, until tender. Add the broth and season to taste with soy sauce. Bring to a simmer, then reduce the heat to low, cover partially, and simmer until warmed through. Whisk in the miso.
  5. 5Divide the noodles evenly among individual bowls. Ladle the broth over the noodles, dividing them evenly, then top with the roasted sweet potatoes. Sprinkle with the green onions and serve.
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