Veggie Miso Ramen

Ingredients:

• BROTH INGREDIENTS

• 1 medium yellow onion, diced

• 6 green onions, sliced thin

• 1/3 cup fresh ginger, sliced thin

• 8 garlic cloves, minced

• 2 Tbsp white seasame seeds

• 2 Tbsp vegetable oil

• 1 1/2 tsp red pepper flakes

• 5 Tbsp white miso paste

• 2 Tbsp soy sauce

• 8 cups broth (chicken or vegetable)

• 4 cups water

• RAMEN INGREDIENTS

• 3 3 oz packages ramen (Top Ramen) or 8 oz dried soba noodles

• 3/4 cup carrot grated

• 1 large red or yellow bell pepper, thinly sliced

• 1 cup mushrooms, thinly sliced

Tools Needed:

• 1 cutting board

• 1 chef’s knife

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set measuring spoons

• 1 large bowl

• 1 set tongs

• 1 wooden spoon

• 1 ladel

• 1 grater

• 1 colander

• 1 small skillet

• 1 stockpot with lid

• 1 mortar and pestle

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Steps:

Broth Preparation:

1. Cut yellow onion and green onion. Set aside.

2. Slice ginger into strips and mince garlic. Set aside.

3. Roast sesame seeds in skillet for 1-2 minutes or until lightly golden brown.

   Use mortar and pestle to crush the sesame seeds into powder then set aside.

4. In stock pot add oil, onion, ginger, garlic and green onion and place

   on medium heat for 4-5 minutes. Stir occasionally.

5. Measure and add red pepper flakes, toasted sesame powder, miso,

   rice vinegar, and soy sauce into a bowl. Add the bowl of spices, 4cups of water, and 8 cups of broth tostock pot. Cook on a medium

   high heat to reach a boil.

6. Cook broth on medium-low simmer for 20 minutes.

Ramen Veggies and Toppings Preparation:

1. Thinly slice bell pepper and mushrooms and grate carrot. Set aside.

2. Cut and prepare any toppings or cook protein options from list below for

   ramen.

Strain Broth:

1. Place strainer in large bowl to catch broth, then strain broth and

   add strained broth back to stock pot. Or use a hand strainer to

   scoop out cooked veggies into a bowl directly from the stock pot

   on the stove.

2. Bring broth to a boil then add prepared bell pepper, mushroom, grated

   carrot, and ramen noodles. Cook for 4-5 minutes or until noodles float

   and are chewy.

3. Serve ramen and broth in bowl, add optional topping and/or

   protein to the bowl, and serve hot.

Protein

Edamame, boiled or steamed

Soft boiled egg, drizzled in soy sauce

Pan seared tofu, marinated in soy sauce or miso

Ramen Toppings

Sliced green onion (scallions)

Sliced seaweed (nori sheets)

Sprinkle roasted sesame seeds

Pickled veggies or bamboo shoots

Corn kernels (warm)

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