Roasted Vegetable Spicy Miso Ramen with Shiitake Mushrooms

• Produce

  • 4 Baby bok choy
  • 6 Brussels sprouts, large
  • 1 1/2 cups Cauliflower florets
  • 1 tsp Chili bean paste
  • 7 cloves Garlic
  • 1 slice Ginger
  • 2 Shiitake mushrooms

• Canned Goods

  • 4 cups Vegetable broth/water/chicken broth

• Condiments

  • 3 tbsp Miso

• Baking & Spices

  • 1 tbsp Granulated sugar
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Other

  • 2 servings Of ramen, seasoning packets discarded

Found on cookingwithawallflower.com

Description

Ingredients

• 1 ½ cups chopped cauliflower florets (about half a head of cauliflower)
• 6-7 large brussels sprouts
• 4 baby bok choy, sliced in half
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• ¼ teaspoon salt, more to taste
• 1 tablespoon sesame oil
• 3 cloves of garlic, minced
• 1 slice of ginger, about the size of a tablespoon
• 1 teaspoon chili bean paste
• 3 tablespoons miso
• 1 tablespoon granulated sugar
• 1 tablespoon sake
• 4 cups vegetable broth/water/chicken broth
• ½ teaspoon salt, more to taste
• 2 servings of ramen, seasoning packets discarded
• 2-3 shiitake mushrooms, sliced thinly

Directions

• First, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with nonstick cooking spray or olive oil. Set aside for now.
• Prepare your vegetables and place them in a medium to large sized bowl. Drizzle olive oil, add minced garlic, and sprinkle salt over the vegetables. Toss until the vegetables are evenly coated with the olive oil and minced garlic.
• Place the vegetables onto the baking sheet in a single layer. Roast the Brussels sprouts and cauliflower first since they take longer to soften than the baby bok choy. After roasting them for about 6-7 minutes, remove the baking sheet from the oven and place the baby bok choy on the baking sheet. Roast them for an additional 5-6 minutes until the vegetables are tender to your liking.
• Remove the vegetables from the oven and set them aside for now.
• In a medium sized pot, add sesame oil over medium heat. Allow the sesame oil to heat for a minute before adding the minced garlic and ginger. Cook the garlic and ginger for a few minutes until they’ve become aromatic. Make sure the garlic doesn’t become burnt because burnt garlic means bitterness.
• Now, add the chili bean sauce, miso paste, granulated sugar, sake, broth, and salt. Allow the soup to simmer for several minutes.
• Once the soup comes to a boil, add the ramen and the sliced shiitake mushrooms. Cook the ramen until it’s soft to your liking.
• Divide the ramen, shiitake mushrooms, and soup into two bowls. Top each of the bowls with the roasted vegetables.
• Serve the ramen warm. If it’s not seasoned enough, just add a pinch of salt to taste.