Difficulty: Easy
Time: 35 mins,
Servings: 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.
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
3
|
Quarts
|
Broth or water
|
|
1/2
|
Cup
|
Sake
|
Opt
|
3
|
Cubes
|
Frozen Broth
|
Opt
|
1
|
Medium
|
Sweet onion
|
Pie
slice
|
1
|
Head
|
Celery
|
Sliced
|
1
|
Pound
|
Brussels sprouts
|
Quartered
|
3
|
Medium
|
Yellow carrots
|
Sliced
|
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 out the
other vegetables while the soup cooks.
1
|
Large
|
Red pepper
|
Diced
|
1
|
Large
|
Golden beet
|
Precooked,
peeled, sliced
|
1
|
Large
|
Orange
|
Juice
& zest, opt
|
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
1 1/2
|
Tablespoons
|
Miso
|
Steeped
in
|
1/2
|
Cup
|
Water
|
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 while you cook the ramen.
RAMEN GARNISH
1/2
|
Small
|
Avocado
|
Diced
|
2
|
Tablespoons
|
Sweet onion
|
Thin
slice
|
1
|
Tablespoon
|
Kiwi
|
Diced,
opt
|
1
|
Teaspoon
|
Toasted sesame oil
|
|
1-2
|
Tablespoons
|
Nori seaweed
|
Slivers
|
Prepare the garnish with avocado, onion, celery leaves &
optional kiwi. Use a scissors to
finely julienne some toasted nori.
1
|
Whole
|
Ramen cake
|
|
1
|
Teaspoon
|
Fresh ginger
|
Minced
or microplaned, opt
|
1
|
Tablespoon
|
Sesame seeds
|
Opt
|
1
|
Large
|
Egg
|
Opt
|
For each bowl of ramen, use 1 quart of soup w/
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 w/ the avocado mix, nori slivers & toasted sesame oil.
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. FLAVOR HACK:> Avocado,
sesame oil & ramen are a delish threesome.
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Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
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