Sweet Potato + Miso Ramen

One thing that I get a major craving for - ramen. Especially this time of year. The absolute coldest time of year. A big warm bowl of ramen just hits the spot, and whenever the ramen craving sets in, I make this Sweet Potato + Miso Ramen. It’s hearty, warm, and the broth is just pretty perfect. Roasted sweet potatoes puréed with soy milk + miso - just thick enough to lightly coat the noodles in the soup. Tender mushrooms + kale get tangled up in every chopstick full of noodles. The perfect medley of veggies + Asian flavors in a ramen that steers away from ordinary ramen. And a soup so good it’s been on the repeat list this season.

For the soup

• 1 large sweet potato, peeled + cubed (bite-size cubes)

• EVOO

• Salt + pepper

• 1 tbsp sesame oil

• 2 shallots, thinly sliced

• 4 garlic cloves, minced

• 1 tsp curry powder

• 1 tsp tumeric

• 2 tbsp miso

• 1 c. soy milk

• 2-3 c. chicken stock

• 2 tbsp butter

• 1 lb cremini mushrooms, cleaned, de-stemmed, and sliced

• 2 c. freshly chopped kale

• 3 tbsp fresh cilantro, minced

• Garnishes: sliced jalapenos, fresh cilantro, chili oil

Start by prepping the sweet potato. Preheat the oven to 350. Toss the sweet potatoes with a tablespoon of EVOO and a sprinkle of salt + pepper. Spread the veggies on a parchment lined baking sheet. Bake for 45 minutes - tossing the potatoes at the 25 minute mark.

While the potatoes bake, place a large skillet over medium low heat. Add in the sesame oil. Once hot, add the shallots + garlic to the pot. Cook for 3-4 minutes. Add in the curry powder, tumeric and miso. Stir + reduce the heat to low. Cover the pot.

Next move to make the shrooms. Heat another skillet over medium heat. Add in the butter. Once melted, add in the mushrooms and cook for 12-15 minutes, stirring regularly. Sprinkle them with a pinch of salt + pepper. You want the mushrooms to be browned + crispy. Once they are, reduce the heat to low.

When the sweet potatoes are done cooking, add 70%-75% of them to a food processor with the soy milk + 1 cup of broth. Puree until smooth. Add the pureed sweet potatoes to the pan with the shallots. Bring the mixture to a simmer + pour in an additional cup broth. Let the broth simmer for 5 minutes. If the broth is still feeling too thick, add in more broth a 1/2 cup at a time. To the simmering soup, add the noodles + kale. Reduce the heat to low + cover the pan for 10 minutes. Uncover to stir in the mushrooms, cilantro, and remaining sweet potatoes. Cover + cook for another 5 minutes.

When you’re ready to eat, ladle the soup into your favorite ramen bowls. Garnish with sliced jalapenos, more cilantro, and spicy chili oil. Grab some chopsticks + enjoy!