Sweet Potato And Zucchini Noodle Ramen

Miso Paste:

1 red onion (chopped)

3 tbsp minced garlic

1/2 cup red miso

1/2 cup white miso

1 1/2 tbsp fresh ginger

3 tablespoons mirin

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

Directions

Blend everything until smooth. (freeze any leftover paste)
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Broth:

1/2 cup miso pasta

5 cups veggie broth (or chicken broth)

2 tbsp soy sauce

Directions

Combine miso paste with broth & soy sauce in a pot  and cook over medium heat for 10-15 min.
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Veggie Noodles:

1 zucchini

1 sweet potato

olive oil, as needed

salt and freshly ground black pepper

Directions

Using a spiralizer, make noodles from zucchini and sweet potato. Toss with olive oil, salt, and pepper then spread them out on a large baking sheet. Bake at 350 degrees for 25 minutes.
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Mushrooms:

1 tbsp miso paste

1 tbsp soy sauce

1 tbsp olive oil

10 oz mushrooms, sliced

Combine miso paste,soy sauce and olive oil with mushrooms and sauté for 10 min.
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Chicken:

2 chicken breast

1/2 cup soy sauce

4 cloves garlic, minced

olive oil, as needed

Directions

Marinate chicken breasts in soy sauce and garlic for an hour in the fridge.

Cook the marinated chicken in a hot pan with olive oil for 5 minutes on each side (or until crispy) then place in the oven for 10 min at 350 degrees (or until cooked through). Let rest for 10 min, then cut into strips.
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Eggs:

Add egg(s) to boiling water for 7 minutes. Remove from water, crack the peal off immediately & cut in half.
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Assemble bowls:
Scoop some veggie noodles into bowl(s), then add a handful of mushrooms, grilled chicken breast and a soft boiled egg into each bowl. Pour a cup or two of the broth into each bowl and top with radish slices, green onions, sprouts, purple carrot ribbons, sesame seeds and a drizzle of sesame oil!