2 years ago
nokcha
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Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini
A ramen / pho hybrid, this vegetarian and gluten-free soup recipe starts with a gingery miso broth packed with brown rice pasta, smoky tofu, sesame broccolini, and roasted sweet potato! Makes 4 meal-sized servings Miso Broth: Perfect recipe right here! Noodles and Veg: 2 medium garnet or jewel sweet potatoes (1 pound) 1 tablespoon sunflower oil salt, as needed 2 bunches broccolini (1 pound) 2 tablespoons roasted sesame oil, plus more for finishing the soup 1 tablespoon sesame seeds (black or otherwise), plus more for sprinkling over the soup 6-7 ounces flavored firm tofu (I like Tofu Yu's hickory smoked tofu), in bite-sized pieces 8 ounces dry rice noodles (I use Happy Pho brown rice noodles with seaweed) 2 scallions, sliced thinly on the diagonal and soaked in cool water ichimi togarashi (or other chile flakes or hot sauce) Make the miso broth: Bonjon Gourmet! Make the goodies: Position racks in the upper and lower thirds of the oven and preheat to 400ºF. Scrub the sweet potatoes and slice them into half-inch thick rounds. Place on a baking sheet, toss with 1 tablespoon of the sunflower oil and a big pinch of salt. Roast until tender and bronzed, 25-30 minutes, flipping the slices over when the bottom sides are golden. Meanwhile, trim the tough ends off of the broccolini, give them a rinse, and lay them on a baking sheet with a bit of water still clinging. Drizzle and toss with the sesame oil and a few pinches of salt, then sprinkle with the sesame seeds. Roast in the oven until turning golden around the edges and crisp tender, 10-15 minutes. Cut each broccolino into 2 or 3 pieces. Finish the soup: Cook the noodles according to the package instructions (I like to salt the water to give them a bit of flavor). Divide the noodles between four large bowls and top with a pile of broccolini, a fan of sweet potato slices, the tofu, and the scallions. Reheat the broth if necessary to just below a simmer and pour it over the bowls. Finish the bowls with a sprinkle of sesame seeds and a drizzle of roasted sesame oil. Serve with the ichimi togarashi for those who like a kick.
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