This nutrient-rich ramen is made with miso (fermented soy) broth and fermented greens, as well as prebiotic-rich scallions and kelp noodles.
- 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)
- 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.
- 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.
- Serving Size: 4
- Calories: 168
- Carbohydrate Content: 33 g
- Fat Content: 1 g
- Fiber Content: 9 g
- Protein Content: 6 g