Miso Sweet Potato ramen with Hakubaku Authentic Japanese ramen noodles.
Miso Sweet Potato Ramen is very savory and healthy ramen that uses our Shoyu ramen noodle kits. All these fresh ingredients come together for what we like to call an umami type of ramen dish. Savory and light, without being too overbearing. Lots of taste and flavor. Use vegetable broth to keep the sodium low and add some Sriracha if you need a little heat. This is pretty much a vegan /vegetarian dish but you can always substitute chicken broth and add some cook chicken meat if you need a little more protein.
- 4 Packages Hakubaku Authentic Japanesee Ramen Noodles BUY NOW>
- 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
- 1/4 cup white or yellow miso
- About 4 green onions, white and pale green parts, finely chopped
Instructions
- 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.
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