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.
Medium Saucepan or Wo
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
3 Quarts Broth or Water
(Opt) 1/2 Cup Sake
(Opt) 3 Cubes Harvest Broth or Bouillon
FOR EACH BOWL OF RAMEN
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
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.