A quick and satisfying bowl of vegetarian miso ramen with a twist. (Literally.)
Thanks to Potatoes USA for sponsoring this post.
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.
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.
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.
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, and the internet abounds with spirals these days, so you’ll have no shortage of inspiration if you do opt to buy a spiralizer.
And just to bring things back around to Ireland one more time (because apparently Ireland has magnets pointed at me this week, and I’ll take it), here’s a recipe video for potato farl from Potatoes USA. Farl is the flatter style of soda bread that hails from what is now Northern Ireland. This recipe tops it with lobster and garlic butter, so just go ahead and try to get that out of your head next time you get hungry.
That’s all for now. See you soon.
30 Minute Miso Ramen with Potato Noodles
This light and flavorful ramen bowl has a secret: instead of noodles, you’ll be slurping up gorgeous spiralized potatoes. We’ve included lots of wonderful vegetables and garnishes in the recipe, but you can be very flexible, adding and omitting to suit your taste and the contents of your refrigerator. Vegetarian and gluten-free with vegan option.
- 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
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