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A quick and satisfying bowl of vegetarian miso ramen with a twist. (Literally.)
Thanks to Potatoes USA for sponsoring this post, and to you for supporting our partners.
A savory vegetarian broth turns a beautiful pile of fresh vegetables into a satisfying meal, with the optional addition of a seven-minute egg.
You say potato, I…also say potato.
Later this week Cope and I are heading to Ireland for a little 15th anniversary celebration. The four of us spent a weekend in Dublin a couple of years ago, which was fabulous, but I left with a longing to walk among the verdant rolling hills of the Irish countryside.
So this time we’re off to a tiny B&B near Glendalough, just steps from the many hiking trails of Wicklow Mountains National Park. Oh, and this time the kids are staying home, no big deal. Squee!
I think it’s a coincidence that two out of three of this week’s recipe posts are all about potatoes, but to be honest I wouldn’t bet on it. I’m 25% Irish and 100% fond of potatoes, so if my math is correct there’s a 75% chance that these numbers are irrelevant to the point I want to make here.
The point is: potatoes are a healthful, inexpensive and berserkly flexible ingredient. I knew that. You knew that. But maybe you didn’t know that you can even make a fun, satisfying and veggie-packed twist on ramen in 30 minutes with spiralized potatoes standing in for noodles.
I said BERSERKLY flexible, and I meant it. Did you see ramen coming when I was talking about Ireland? I didn’t — and I say that as someone who’s eaten burritos in Dublin.
Savory vegetarian broth for miso ramen
The savory vegetarian broth for this ramen packs a whole lot of flavor into 30 minutes, and I got maybe a little obsessive about assembling a beautiful rainbow of colors and textures into one bowl. We really enjoyed this combination of veggies, but you can swap them in and out to suit your tastes and the contents of your fridge.
Say hello to potato noodles
For the potato noodles, you’ve got two options: give them a quick boil in salted water like you see in the photos, or go totally rogue and roast them to crisp, tender deliciousness. I won’t say you’d be adding curly fries to your soup if you used the second method, but I won’t say it doesn’t maybe a little bit TASTE AWESOMELY like you put curly fries in your soup, so. Up to you.
In the market for a spiralizer?
If you’re in the market for a spiralizer, I’ve used both this one and this one (for those of you with a KitchenAid mixer), and both work just fine. I have a couple of “zoodle” recipes coming up this fall (edit: here and here), and the internet abounds with spirals these days, so you’ll have no shortage of inspiration if you do opt to buy a spiralizer.
- 4 medium Yukon Gold potatoes
- 2 tablespoons butter
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1/2-inch piece ginger, peeled and minced
- 6 cups low-sodium vegetable broth
- 3 tablespoons reduced-sodium tamari
- 1 tablespoon mirin (Japanese rice wine)
- 2 tablespoons white miso paste
- 4 eggs
- 8 ounces bok choy, root end trimmed
- 2 cups snow peas, trimmed
- 1 medium carrot, cut into matchsticks
- 1 red Anaheim pepper or 1/2 red bell pepper, sliced
- 1/2 cup bean sprouts
- 1/2 cup cilantro leaves
- 2 medium scallions, thinly sliced
- Gomasio (Japanese sesame seed and salt blend)
- Toasted sesame oil, with or without hot chili
- Lime wedges
- Fill a large bowl halfway with cold water. Peel the potatoes and spiralize them with a medium-sized blade according to manufacturer instructions. Submerge spirals in water and set aside.
- In a medium pot, melt the butter over medium heat. Add the shallot, garlic and ginger and cook, stirring occasionally, until softened, about five minutes. Pour in the broth, raise heat to high, and bring to a boil. As soon as the broth boils, cover and reduce heat to maintain a bare simmer.
- In a small bowl, whisk together the tamari, mirin and miso until smooth. Set aside.
- Meanwhile, bring a large pot of water to a boil, then reduce to simmer. Carefully lower the eggs into the water and simmer for seven minutes. Remove eggs with a slotted spoon and set aside to peel and halve when slightly cooled.
- Bring water back to a rolling boil. Add the bok choy and cook for two minutes. Remove to a large plate. Add snow peas and carrot matchsticks to pot and cook for 30 seconds. Remove to plate.
- Add two tablespoons salt to the boiling water. Cook potato spirals for about three minutes, until just tender. Divide potatoes among four bowls.
- Remove broth from heat and whisk in the tamari mixture. Ladle some broth over the potato noodles in each bowl.
- Top each bowl with little piles of bok choy, snow peas, carrots, peppers, bean sprouts, cilantro and scallion, along with two egg halves. Sprinkle with gomasio and sesame oil. Serve immediately with chopsticks, a big spoon and a lime wedge on the side.
For a fun twist, instead of boiling the potato noodles you can toss them with two tablespoons vegetable oil, sprinkle with salt and divide between two large baking sheets. Bake at 400°F for 20 minutes, tossing carefully with a spatula and rotating the pans after 10 minutes. The potato noodles will be crisp on the outside and tender on the inside.
To make it vegan, replace the butter with vegetable oil and omit the egg. Replace with shelled edamame or sliced tofu if you like.
Amount Per Serving: Calories: 371Total Fat: 11.6gCarbohydrates: 55.1gFiber: 8gProtein: 14g