Autumn Miso Ramen

Warming soups are the perfect thing to enjoy when the weather starts to cool down. This ramen is easy to make, healthy and so good!  It features a flavorful plant based broth, teriyaki tofu and fall root vegetables!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Ready in: 35 minutes

Ingredients

• For the broth:
• 1 organic onion, diced
• 1 bunch organic green onions, sliced
• 1 Tbsp minced fresh ginger
• 3 organic garlic cloves, minced
• 4 cups filtered water
• 1/4 cup mirin
• 3 Tbsp tamari or to taste
• 2 organic carrots, sliced
• 2 small organic parsnips, sliced
• 2 organic baby bok choy, sliced
• 3 Tbsp Miso master white miso paste mixed together with 3 Tbsp filtered water
• 4 Lotus Foods brown rice ramen cakes
• 2 pkgs teriyaki tofu, cut into cubes

Instructions

1. In a large pot, combine the onions, green onions, ginger, mirin, water, and tamari and bring to a boil.  Lower to a simmer and cook for 15 minutes.
2. Add the carrots and parsnips and cook for another 10 until they are tender.
3. Add the bok choy and noodles and cook for about 4 minutes until they are cooked, then add the tofu.
4. Serve!