This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest - a tiny grocer/restaurant in Vancouver's Chinatown.
Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe
The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: lunch, noodles, ramen
- Method: meal prep, stove top
- Cuisine: Japanese
Ingredients
RAMEN BROTH CONCENTRATE
- 1 small or ½ large (7 oz) sweet potato, peeled and chunked
- 1 cup water, plus more for steaming sweet potato
- 2 Tbsp organic vegetable or chicken bouillon powder
- 2 Tbsp white miso paste 1 tablespoon rice vinegar
- 2 tsp minced fresh ginger
- ¼ tsp toasted sesame oil Sriracha
- 1 small or ½ large (7 oz) sweet potato, peeled and chunked
- 1 cup water, plus more for steaming sweet potato
- 2 Tbsp organic vegetable or chicken bouillon powder
- 2 Tbsp white miso paste 1 tablespoon rice vinegar
- 2 tsp minced fresh ginger
- ¼ tsp toasted sesame oil Sriracha
VEGETABLES, EGGS, AND SOBA NOODLES
- 4 portobello mushrooms, diced
- 1 Tbsp toasted sesame oil
- 1 Tbsp gluten-free tamari
- 4 large eggs
- 2 bundles (6½ oz) soba noodles (buckwheat noodles)
- 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
- Black sesame seeds (optional)
- Minced fresh red Thai chili (optional)
- 4 cups (1 cup per serving) just-boiled water from the kettle, for serving
Instructions
- For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
- For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
- Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
- Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
- To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
- When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.
Notes
GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.
Acknowledgement
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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From The Official Press Release
From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.
Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick--and, yes, Instagrammable--recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman's lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant's. And, if you're someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction--even if you have to dine at your desk.
With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule--and maybe even spark a little office envy.
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