Miso ramen with roasted vegetables is the ultimate comfort food and will leave you feeling great! Our ramen recipe, miso enriches the broth containing roasted sweet potatoes, shiitake mushrooms, and hakubaku restaurant-fresh ramen noodles.
Our Kaedama sets or ramen kits can be used for this recipe for chewy veggie goodness that is great anytime. Shiitake mushrooms, garlic, and sweet potatoes make a layer of flavor that is enhanced by the miso stock. This recipe is easy to control the amount of sodium for thoes concerned about their intake.
- 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 from Hakubaku
- 1/4 cup white or yellow miso
- About 4 green onions, white and pale green parts, finely chopped
- In 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.
- Meanwhile, 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.
- Squeeze 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.
- In 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.
- Divide 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.
Gather all the ingredients
Combine all the noodle dressing ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator.
For eggs, you make thin egg crepe and cut into thin strips (Kinshi Tamago). Whisk together the eggs, sugar and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.
Cool the crepe and slice into very thin strips.
For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of shrimp started to change and let it cook with remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let them cool.
Cut all the topping ingredients.
For the noodles, bring a pot of water to a boil and add the noodles, separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into plates/bowls.
Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.
recipe: from our friends @chowhound