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.
-->
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
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
Whole Foods Experts. Post photos
of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter
and YouTube pages. Check our blog
on the website for how to recipe blogs.
We’re excited to see and share your culinary creativity!
Pinterest
Youtube
Avanti Natural
Avanti Café
Facebook
Twitter
Instagram
Avanti Natural Website & Blog
linkedin
No comments:
Post a Comment