Veggie Loaded Ramen Soup

A rich miso broth paired with colorful vegetables and chewy al dente rice ramen noodles is the ultimate in vegan comfort food.

Veggie Loaded Ramen Soup

A rich miso broth paired with colorful vegetables and chewy al dente rice ramen noodles is the ultimate in vegan comfort food.

Course

Main
Prep time

25 Mins
cook time

50 Mins
servings

4
Author

@herbivoreskitchen

Ingredients

15-20 shiitake mushrooms
2 quarts water
5 tsp table salt
2 tsp sesame oil, divided
1 medium-sized sweet potato
1 tsp table salt
1 cup frozen sweetcorn
1-pint red grape tomatoes
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, thinly sliced with white parts separated from green
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

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

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 potato should shed moisture). Pat dry, then spread 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 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 per directions on package.
9

To serve, add a 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.