It’s cold and we’ve had so much snow. All I want is a big bowl of comfort, so I’m making my favourite easy and approachable vegetarian miso, sweet potato ramen bowls. 

The naturally creamy sweet potato miso broth is the perfect base for a huge pile of noodles, steamed greens, jammy egg and the very best dark roasted mushrooms tossed in sesame oil and tamari. The finishing touch is chili, black sesame seeds and green onions. 

• This recipe is easily customisable to your taste – you can add more or less of seasonings to suit your preference
• Make a big batch of broth and store in a jar the in fridge. Then all you need to do is add noodles and veggies. 
• Use whatever toppings and noodles you have. 

I love a hearty bowl of noodles in a rich flavourful broth loaded with veggies. This bowl hits the spot.

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5 from 1 vote

Sweet Potato Miso Ramen Bowl

Course Soup

Ingredients

For the Broth

• 1 small sweet potato (7 ounces), peeled and chunked
• 1 cup water, plus more for steaming sweet potato
• 2 tbsp organic vegetable powder
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 2 tsp fresh ginger, minced
• 1 tsp toasted sesame oil
• 2 cups water
• Sriracha

For the Vegetables, Eggs and Noodles

• 4 portobello mushrooms, sliced
• 1 tbsp toasted sesame oil
• 1 tbsp tamari
• 4 large eggs
• 2 bundles (6½ ounces) brown rice noodles
• 2 cups steamed greens, broccoli, broccolini kale or raw spinach
• black sesame seeds (optional)
• fresh red Thai chili, minced (optional)

Instructions

For the Broth

• Steam sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil and sriracha to taste, and blend until smooth. Transfer the mixture to a medium saucepan, add 2 cups water and warm on low heat.

For the Vegetables, Eggs and Noodles

• Preheat the oven to 425°F and bring a large pot of water to a boil.
• Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
• Place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Remove the eggs from the pot and place them in the bowl of cold water.
• Peel the eggs carefully and set aside.
• Cook the noodles in boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again and set aside.

To Assemble

• For each serving, add 2 cups warmed broth to a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, egg cut in half, sesame seeds and chili to taste. Recipe from allisondaycooks

Notes

Recipe inspired by Allison Day Cooks click here for original recipe