• Course

    Main Course

  • Prep time

    25 Mins

  • cook time

    50 Mins

  • servings

    4

Ingredients

  • 15-20 shiitake mushrooms, washed & de-stemmed
  • 2 quarts water
  • 5 tsp table salt
  • 2 tsp sesame oil
  • 1 medium sweet potato, spiralized on the wide setting or thinly sliced
  • 1 tsp table salt
  • 1 cup frozen sweet corn
  • 1-pint red grape tomatoes, sliced in half
  • 1 cup frozen edamame, shelled
  • 1 tbsp sesame oil
  • 1-inch fresh ginger, peeled & finely minced
  • 3 cloves garlic, crushed or finely minced
  • 3 scallions, sliced thin with the white parts separated from the green parts
  • 1 quart low-sodium vegetable broth
  • 6 cups water
  • ¼ cup low-sodium tamari
  • 4 tbsp yellow miso paste
  • 4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • 5-7 handfuls baby spinach
  • togarashi seasoning

product used in the recipe

  • 1

    Preheat oven to 400°F.

  • 2

    Trim stems off mushrooms. Submerge in water with 5 tsp dissolved table salt. Allow to brine for 10 mins. Drain, then pat dry and spread on a baking sheet. Toss in 1 tsp sesame oil and roast for 30 mins, flip, and roast for 10 more mins.

  • 3

    Wide spiralize (or thinly slice) sweet potato. Sprinkle with 1 tsp table salt. Allow to rest for 15 mins (the potatoes should shed moisture). Pat dry, then spread out on a baking sheet and toss in 1 tsp sesame oil. Roast for 10 mins, then flip and roast for another 8-10 mins. Be careful not to burn. The thinner the potatoes, the quicker they cook; aim for a crispy, almost potato-chip texture.

  • 4

    Heat a cast iron skillet until very hot. Thinly spread frozen corn in the skillet. Do not stir – allow to char briefly (~1-2 mins). Set aside.

  • 5

    Slice grape tomatoes in half. Defrost edamame.

  • 6

    Heat 1 tbsp sesame oil in a large stock pot, then add ginger, garlic, and white ends of scallions. Cook briefly, being careful not to burn (~1-2 mins). Add broth, water and tamari. Simmer for 10 mins.

  • 7

    Remove 1 cup of the hot broth and allow to cool slightly. In a small bowl, combine the slightly cooled broth and miso paste. Stir to make a slurry. Turn off heat to the pot of broth and add the slurry. Stir to combine.

  • 8

    Prepare noodles in accordance with package directions.

  • 9

    To serve, add 1 handful of baby spinach to each bowl, ladle in the broth (~2-3 ladles per person), then add mushrooms, tomatoes, corn, and edamame. Add sweet potato chips last - they won’t stay crispy for long, but the flavor is amazing. Garnish with scallion greens and togarashi seasoning.

product used in the recipe