Veggie Ramen

This nutrient-rich ramen is made with miso (fermented soy) broth and fermented greens, as well as prebiotic- rich scallions and kelp noodles.
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Veggie Ramen

This nutrient-rich ramen is made with miso (fermented soy) broth and fermented greens, as well as prebiotic-rich scallions and kelp noodles.

Ingredients

  • 4 large carrots, thinly sliced
  • 10 shiitake mushrooms, de-stemmed
  • 3 sliced scallions, greens and whites separated
  • 1 daikon radish, thinly sliced
  • 1 burdock root, peeled (wait to peel until ready 
to use), thinly sliced
  • 1 4-inch strip of dried kelp
  • 3 oz (5 tbsp) white miso
  • 24 oz kelp noodles or shirataki noodles (a.k.a. mountain yam noodles; available at most health food stores or Asian markets in the refrigerated section), rinsed
  • 1 ½ cups dark, leafy greens, such as collard greens 
or spinach, thinly sliced
  • 1 cup fermented kale and collard greens, 
drained, ¼ cup juice reserved
  • 2 tsp sesame seeds for garnish (optional)

Preparation

  1. In a pot, combine 3 quarts water, carrots, mushrooms, scallion whites, radish, burdock root, and kelp and bring to a boil. Reduce heat to medium and cook for 20 minutes. Remove pot from heat; use a slotted spoon or mesh strainer to remove veggies, transferring them to a bowl. Remove kelp, cut into slices, and save for garnish.
  2. Add miso, kelp noodles, leafy greens, fermented kale and collard greens, and reserved juice to broth; stir. Return pot to burner over medium-low and simmer until noodles begin to soften, 2 minutes. Split soup and veggies evenly among four bowls. Garnish with kelp slices, scallion greens, and sesame seeds.

See also Love Your Belly: Digestion-Boosting Fermented Foods

Nutrition Information

  • Serving Size: 4
  • Calories: 168
  • Carbohydrate Content: 33 g
  • Fat Content: 1 g
  • Fiber Content: 9 g
  • Protein Content: 6 g