Easy // 35 mins // 4 Quarts Soup // 4 Bowls Ramen

Celery & Brussels sprouts add a Harvest twist on what’s typically in a miso ramen bowl.  Vegetables & broth are the stars of this dish & the noodles complete the meal.  You can find all sorts of great organic, even gluten free ramen now.

Large Saucepan
Medium Saucepan or Wo

Harvest Ingredients
1 Sweet Onion, pie slice
1 Head Celery, sliced, heart leaves reserved
1 Pound Brussels Sprouts, quartered
3 Yellow Carrots, sliced
1/2 Bunch Kale, julienne
1 Red Pepper, diced
1 Golden Beet, precooked, peeled, sliced
(Opt) 1 Orange, juice & zest
Sweet Onion
(Opt) Kiwi

Other Ingredients
3 Quarts Broth or Water
(Opt) 1/2 Cup Sake
(Opt) 3 Cubes Harvest Broth or Bouillon
1 Quart Cooked Soup with Vegetables
(Opt) 1 Tsp Fresh Ginger, minced
(Opt) 1 Tbs Sesame Seeds
1 Dried Ramen Cake, best quality
1 1/2 Tbs Favorite Miso, red, white, garbanzo, etc. dissolved in 1/2 Cup Water
(Opt) 1 Egg
1 Tsp Toasted Sesame Oil
Nori Seaweed

Step 1: Combine broth, optional sake & frozen broth cubes with the onion, celery, Brussels sprouts & carrots.  Cover & set over high heat for 25 mins.  Taste. If using water, you may need to add a little salt.  Prep the other vegetables while the soup cooks. 

Step 2: Add in the peppers, beets, kale & orange juice & zest.  Let sit covered off heat until you’re ready to make your miso ramen bowls.  For each bowl of ramen you plan to make, steep 1 1/2 Tbs miso in 1/2 cup water.  It will dissolve in about 10 mins.  Prepare the garnish with avocado, onion, celery leaves & optional kiwi.  Use a scissors to finely julienne some toasted nori.  

Step 3: For each bowl of ramen, use 1 quart of soup with vegetables.  Add 1 ramen cake, optional ginger & sesame seeds.  Boil over high heat until ramen is almost tender, about 3 mins.  Crack in eggs as desired & stir until cooked.  Add in the dissolved miso & bring back just to the simmer.  Don’t boil the miso.  Garnish with the avocado mix, nori slivers & toasted sesame oil. 

Fun Fact: Miso is a nutritious and ancient fermented Japanese soybean paste.  It’s loaded with healthy probiotics.  That’s why we don’t want to over boil it.  I make the soup all at once, and then cook each bowl of ramen as I want throughout the week.  


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