Best with Organic Cooked Beets

Veggie Ramen w/ Miso-Maple Beets & Crispy Brussels Sprouts

Prep Time: 20 min // Cook Time: 1 hour 50 min Servings: 4

What to do

  1. Heat a large pot over medium-high heat.
  2. Once hot, add the oil, shallots, garlic, ginger and maitake mushrooms.
  3. Cook, stirring occasionally for 5-8 minutes or until the shallots and mushrooms have slightly caramelized on the edges.
  4. Deglaze the bottom of the pan by adding the mirin and use a wooden spoon to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  5. Add the vegetable broth, tamari or soy sauce,miso, sesame oil, and stir. Bring to a simmer over medium-low heat and cover. Simmer on low for at least 1 hour. The longer it simmers the more the flavor will develop and deepen. Taste broth to adjust for seasonings as needed, adding more tamari, miso, or sesame oil.
  6. Meanwhile 40 minutes before serving, prepare the toppings

For the miso-maple roasted beets:

  1. Preheat the oven to 425 F and line a baking sheet with parchment paper. Whisk together the miso, maple syrup, rice vinegar, oil, and tamari or soy sauce. Toss the sauce with the sliced beets, coating them well. Spread slices out evenly over the prepared baking sheet and roast for 20 minutes, until the beets are slightly candied by the sauce. Remove from oven and keep warm.

For the brussels sprouts:

  1. Heat a heavy-bottomed pot with a ½ cup of neutral oil over medium-high.When the oil is hot, carefully cook 1 cup at a time of the Brussels sprouts, turning occasionally, until crisp and golden brown, about 4 to 5 minutes. Use a slotted spoon to transfer to a paper towel lined plate or tray and sprinkle with salt. Fry remaining Brussels in batches and keep warm until ready to top onto ramen bowls.

For the soft-boiled eggs:

  1. Bring a pot of water to a rolling boil. Slowly lower in the eggs and immediately set a timer for 6 ½ minutes. Prepare an ice bath for the eggs. As soon as the timer goes off, transfer the eggs to the ice bath. Allow them to cool for at least 3 minutes before carefully peeling.

Cook the noodles:

  1. Fill a large saucepan with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions, about 4 to 5 minutes. Drain and set aside.
  2. To serve, divide the noodles between serving bowls and ladle over the hot broth. Top each bowl with enoki mushroom strands, crispy brussels sprouts, miso beets, soft-boiled eggs, sliced radishes and red chiles. Sprinkle bowls with mixed sesame seeds and enjoy hot.

**Best when served fresh, will keep well with the broth stored separately from the noodles in the refrigerator for up to 4 days, and in the freezer for up to 1 month.

What you’ll Need


3 tbsp avocado oil, or other neutral cooking oil

3 large shallots, thinly sliced

3 cloves garlic, minced

1-inch piece fresh ginger, peeled and minced

3.5 ounces maitake (hen of the woods) mushrooms, cut into 2-inch long pieces

3 tbsp mirin rice cooking wine

8 cups vegetable broth

2 tbsp tamari or soy sauce

1 tbsp white or yellow miso paste

1 tsp sesame oil

4 (2 oz) packages dry ramen noodles

Miso-Maple Beets

1 (8.8oz.) package Love Beets Organic Cooked Beets, sliced

1 tbsp miso paste

1 tbsp maple syrup

1 tbsp rice vinegar

1 tbsp neutral oil

1½ tsp tamari or soy sauce

Toppings, optional

3 cups brussels sprouts, halved lengthwise + ½ cup frying oil

4 eggs

5.3 oz (or 1 package) enoki mushrooms, split lengthwise into strands

1 watermelon radish, thinly sliced and halved

1 red chili pepper, thinly sliced

Black and white sesame seeds, for sprinkling