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Veggie Noodle Ramen

Veggie Noodle Ramen Recipe
Serves 4
Special Equipment needed:
KitchenAid® Artisan® Mini Mixer  and Spiralizer Attachment

 

INGREDIENTS
1 tablespoon peanut or olive oil
1 yellow onion, diced
3 garlic cloves, thinly sliced
1 teaspoon fresh ginger, grated
1 tablespoon miso paste
1 teaspoon garlic chili sauce or sriracha
1 tablespoon rice wine vinegar
6 cups broth (vegetable or chicken)
3 rainbow carrots, washed and spiralized
3 zucchini, washed and spiralized
1 daikon radish, washed and spiralized (optional)
3 tbsp tamari sauce
3 baby bok choy bulbs, quartered
1 block super firm tofu, cubed
1 tablespoon peanut or olive oil

 

Garnish:
Soft boiled eggs
Scallions
Sesame Seeds
1 small bunch of purple or pink radishes, thinly sliced
Thinly sliced jalapeno or serrano chilies (optional)
Drizzle of Toasted Sesame Oil

DIRECTIONS
Spiralize the vegetables using the spiralizer attachment of your KitchenAid® Artisan® Mini Mixer  and Spiralizer Attachment
Bring a small pot of water to a boil. Fill a small bowl with ice water. Add the eggs to the boiling water and cook for exactly 5 minutes. Using tongs or a slotted spoon, transfer the eggs to the ice water to cool.

 

In a pot oven over medium heat with 1 tablespoon peanut or olive oil and add yellow onion stir and let cook for a few minutes until browning begins. Add in minced garlic and grated ginger and sauté for a few more minutes.

 

Add in miso paste, garlic chili sauce stir with a wooden spoon and cook for 1 minute. Add in rice wine vinegar and stir to deglaze the pan. Then add broth and bring heat up to medium-high until simmering.

 

While the broth simmers, heat a medium size saute pan over medium heat with 1 tablespoon peanut or olive oil and toss in your tofu. Continually toss your tofu for 7-10 minutes, or until each side is golden brown.

 

Add tofu, spiralized vegetables, bok choy stir to the broth and simmer for 8 minutes. Then stir in the soy sauce.

 

Just prior to dishing the ramen - peel the soft boiled eggs and then cut in half with a sharp paring knife.

 

Dish the veggie ramen into bowls and garnish with a soft boiled egg, scallions, radishes, sesame seeds and a drizzle of toasted sesame oil.

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