Vegetable Noodle Ramen

Vegetable Noodle Ramen

Eat the rainbow!!

This vegetable noodle ramen has a base of sweet potato and zucchini which is sprialized into noodles & baked for the ultimate texture. The base of the broth comes from a simple miso paste that is jam packed with flavor .. make it once and you can freeze the rest for many future ramen dinners!

The toppings are essential for a fun bowl, I added grilled chicken, sautéed mushrooms, an egg and raw veggies for a variety of texture and flavor.

All of these delicious elements result in a bowl that is so tasty, light and comforting.
Vegetable Noodle Ramen

Serves: 2

Ingredients

  • Miso paste
  • 1 red onion (chopped)
  • 3 tbsp minced garlic
  • ½ cup red miso
  • ½ cup white miso
  • 1.5 tbsp fresh ginger
  • 3 tablespoons mirin
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
    Broth
  • 5 cups veggie/chicken broth
  • 2 tbsp soy sauce
    Noodles
  • A zucchini
  • A medium sweet potato
  • 1 tbsp olive oil
  • salt, and pepper to taste
    Mushrooms
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 10 oz mushrooms
    Chicken
  • 2 chicken breasts
  • ½ cup soy sauce
  • 4 cloves of minced garlic
  • oil for cooking
    Additional Topping
  • 2 eggs
  • Radish slices
  • Green onions
  • Sprouts
  • Purple carrot ribbons (made into ribbons using a potato peeler)
  • Sesame seeds
  • A drizzle of sesame oil!
Instructions
  1. Miso paste: Blend everything until smooth and set aside. (You can freeze any leftover paste)
  2. Broth: Combine ½ cup miso paste with veggie/chicken broth & 2 soy sauce in a pot over medium heat for 10-15 min.
  3. Veggie Noodles: Using a spiralizer, make noodles from the zucchini and the sweet potato. Toss with olive oil, salt, and pepper then spread them out on a large baking sheet. Bake at 350 degrees for 25 minutes.
  4. Mushrooms: Saute 1 tablespoon miso paste, with soy sauce, olive oil and mushrooms for 10 min.
  5. Chicken: Marinate chicken in soy sauce and garlic for an hour in the fridge. Cook the marinated chicken in a hot pan with olive oil for 5 minutes on each side (or until crispy) then stick them in the oven for 10 min at 350 degrees (or until cooked through). Let rest for 10 min, then cut into strips.
  6. Eggs: Add eggs to boiling water for 7 minutes. Remove from water, crack the peal off immediately & cut in half.
  7. Assemble bowls: Scoop some veggie noodles into bowls, then add a handful of mushrooms, grilled chicken breast and a soft boiled egg into each bowl. Pour a cup or two of the broth into each bowl and top with radish slices, green onions, sprouts, purple carrot ribbons, sesame seeds and a drizzle of sesame oil!

 

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