Cooking Instructions
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Step 1
Wash the
Sweet Potatoes (2)
,
Broccolini (120 g)
,
Rainbow Chard (35 g)
,
Kombu (2 pieces)
,
Golden Beets (2)
, and
Bean Sprouts (60 g)
.
Step 2
Peel and crush the
Garlic (1/2 bulb)
. Wash and slice the
Fresh Ginger (2.5 cm)
.
Step 3
Take two of the
Scallions (1 bunch)
and slice the base into quarters.
Step 4
Add the
Vegetable Stock (2.9 L)
to a pot and add in the kombu, spring onions,
Dried Shiitake Mushrooms (55 g)
, ginger and garlic and bring to a slow simmer for an hour and a half to make the dashi.
Step 5
Preheat the oven to 450 degrees F (230 degrees C).
Step 6
Slice the golden beets 1/4-inch thick.
Step 7
Toss the pieces of beets with a bit of
Extra-Virgin Olive Oil (15 mL)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Roast in the oven for 12 to 15 minutes, until fork-tender. Set aside.
Step 8
Toss the broccolini with
Extra-Virgin Olive Oil (as needed)
and plenty of
Nutritional Yeast (to taste)
.
Step 9
Roast the broccolini in the oven for 8 to 10 minutes.
Step 10
Finely chop the stem and leaves of the baby rainbow chard. Set aside.
Step 11
Spiralize the sweet potatoes or use a julienne peeler. Leave the skin on. Place in a bowl of cold water and set aside.
Step 12
Strain the dashi into another pot. Reserve the pieces of shiitake mushrooms and place them on a parchment lined pan.
Step 13
Add the mushrooms to the oven and roast until dry, about 10 minutes. Set aside.
Step 14
Sauté the chopped rainbow chard with extra oil,
Salt (to taste)
, and
Ground Black Pepper (to taste)
for 5 minutes until tender. Set aside.
Step 15
Thinly slice the white and light green part of the spring onions. Set aside.
Step 16
For the garnish, slice 2-inch segments off the green ends of the Scallions. Vertically slice into long, thin slices. Place in a small bowl of ice water, so they curl up. Set aside.
Step 17
Strain the sweet potatoes before adding them to the dashi. Cover and cook until tender, 8 to 10 minutes. When cooked, remove or leave the "noodles" in the pot for the next step.
Step 18
Add the
Mugi Miso Paste (35 g)
to the dashi. Stir until dissolved. Taste and add
Sriracha (to taste)
if desired. Cover and set aside over low heat. Heat any of the other vegetable toppings for serving.
Step 19
Stack the potato noodles high in bowls. Ladle in dashi. Garnish with shiitake mushrooms, sliced scallion, sautéed rainbow chard, bean sprouts, roasted broccolini and golden beets. Top with thinly sliced spring onions.
