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RECIPE
17 INGREDIENTS19 STEPS2HR 15MIN

Market Mugi Miso Ramen

4.8
5 Ratings

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This vegan miso soup was inspired by a trip through the Santa Monica farmers market. It features local golden beets, broccolini, rainbow chard, shiitake mushrooms, spring onions, bean sprouts and sweet potato noodles. The mugi miso paste adds an earthy, sweet base for this savory soup.
2HR 15MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
2
Serves 2
12 cups
Vegetable Stock
2 pieces
Kombu
1 cup
Rainbow Chard
2 oz
Dried Shiitake Mushrooms
2
Golden Beets
1 cup
Broccolini
to taste
Nutritional Yeast
to taste
Salt and Pepper
1/2 cup
Bean Sprouts
1/2 bulb
1 bunch
Scallions
2 Tbsp
Mugi Miso Paste
1 Tbsp
Extra-Virgin Olive Oil
to taste
to taste
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
497
FAT
8.9 g
PROTEIN
16.0 g
CARBS
102.2 g

Cooking Instructions

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Step 1
Wash the Sweet Potato (2), Broccolini (1 cup), Rainbow Chard (1 cup), Kombu (2 piece), Golden Beets (2), and Bean Sprouts (1/2 cup).
Step 2
Peel and crush the Garlic (1/2 bulb). Wash and slice the Fresh Ginger (1 inch).
Step 3
Take two of the Scallion (1 bunch) and slice the base into quarters.
Step 4
Add the Vegetable Stock (3 quart) to a pot and add in the kombu, spring onions, Dried Shiitake Mushroom (2 ounce), 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 (1 tablespoon) Salt and 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 (to taste) 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
Saute the chopped rainbow chard with Extra-Virgin Olive Oil (to taste) and Salt and 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 (2 tablespoon) 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.

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Nutrition Per Serving
Calories
497
% Daily Value*
Fat
8.9 g
11%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
102.2 g
37%
Fiber
16.0 g
57%
Sugars
32.5 g
--
Protein
16.0 g
32%
Sodium
5410.4 mg
235%
Vitamin D
1.1 µg
6%
Calcium
173.4 mg
13%
Iron
3.3 mg
18%
Potassium
1586.3 mg
34%
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