LOADED RAMEN RECIPES

Steps:

• Preheat oven to 400 degrees.
• Trim the stems off the mushrooms. Submerge in 2 quarts of water with 5 teaspoons of dissolved table salt. Allow to brine for 10 minutes. Drain, pat dry. Then spread on a baking sheet. Toss in 1 teaspoon sesame seed oil and roast for 30 minutes, flip and then roast for 10 more minutes.
• Wide spiralize (or thinly slice) one sweet potato. Sprinkle with 1 teaspoon table salt. Allow to rest for 15 minutes. The potatoes should shed moisture. Pat dry, then spread out on a baking sheet and toss in 1 tsp sesame oil. Roast for 10 minutes, then flip. Roast for another 8-10 mins. Be careful not to burn. The thinner you slice the potatoes, the quicker they will cook. I wanted a crispy, almost potato chip texture.
• Heat a cast iron skillet until very hot. Thinly spread 1 cup frozen corn in the skillet. Do not stir – allow to char briefly. About 1-2 minutes. Set aside.
• Slice 1 pint of grape tomatoes in half.
• Defrost 1 cup frozen edamame.
• Heat a large stock pot with 1 tablespoon of sesame oil. When hot, add fresh minced ginger, crushed minced garlic cloves and white ends of the scallions. Cook briefly, being careful not to burn. About 1-2 minutes. Add the vegetable broth, water and tamari. Simmer for 10 minutes.
• Remove 1 cup of the hot broth and allow to cool slightly. In a small bowl combine the slightly cooled broth and 4 tablespoons of yellow miso paste. Stir to make a slurry. Turn off the heat to the large pot of broth & add the slurry. Stir to combine.
• Prepare 1 cake of ramen noodles for each person in accordance with package directions.
• To make the ramen bowls, add 1 handful of baby spinach to the bottom of the bowl. Ladle in the broth – about 2-3 ladles per person. Add the mushrooms, tomatoes, corn and edamame. Add the sweet potato chips at the very end. They won’t stay crispy for long, but the flavor is amazing. Garnish with scallion greens & Togarashi seasoning.

Steps:

• Begin by bringing a medium sized pot of water to a boil on the stove.
• Mince the garlic and dice all the other produce. Heat the olive oil in a large cast iron skillet, then add the veggies. Season with the coconut aminos and "Everything But The Bagel" seasoning. Allow to saute until tender, approximately 5-10 minutes.
• While the veggies are cooking, boil the ramen noodles in the water according to the package instructions.
• In a separate medium/large pot, warm the broth and cooked chicken.
• When the noodles are done, drain and rinse with cold water. Set aside.
• Add the cooked veggies to the pot of warm broth and chicken. Stir to combine.
• Divide the noodles between 4 serving bowls. Ladle the broth mixture over the noodles. Garnish with cilantro and sriracha to taste.