Creamy Miso Beetroot Ramen
Ingredients
Broth
- 3 beetroots
- 1 large or 2 small red onion
- 2 tbsp sesame oil
- 3 garlic cloves
- 1-inch fresh ginger
- 2 tbsp white miso paste
- 1 tsp rice vinegar
- 1L vegetable stock
- 400ml plant-based milk
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
Noodles and toppings
- 4 packs ramen noodles
- Handful frozen edamame beans
- Handful radishes
- Crispy tofu (optional)
- 2 tbsp toasted sesame seeds
Preparation
Chop the onion, beetroot, garlic, and ginger. Thaw the edamame. Slice the radishes. For crispy tofu (optional), fry grated or crumbled tofu until golden and season with soy sauce.
Heat sesame oil in a pot and sauté the onion for 4-5 minutes until golden. Add garlic and ginger, cook for 3-4 minutes. Stir in miso, vinegar, and beetroot, cook for 10-12 minutes. Pour in stock and plant milk, simmer, then blend until smooth.
Boil the noodles according to package instructions and drain.
Divide the noodles into bowls, ladle over the beet broth, top with edamame, radish, crispy tofu if using, and sesame seeds. Finish with a drizzle of chilli oil if desired.
