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Veggie-Loaded Ramen Noodle Bowls
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By @herbivoreskitchen
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Ingredients:
15-20 shiitake mushrooms washed and destemmed
2 quarts water
5 tsp table salt
2 tsp sesame oil
1 medium-sized sweet potato spiralized on the wide setting, or thinly sliced
1 tsp table salt
1 cup frozen sweet corn
1-pint red grape tomatoes sliced in half
1 cup frozen edamame shelled
1 tbsp sesame oil
1-inch fresh ginger peeled and finely minced
3 garlic cloves crushed or finely minced
3 scallions sliced thin with the white parts separated from the green parts
1-quart low-sodium vegetable broth
6 cups water
1/4 cup low-sodium tamari
4 tbsp yellow miso paste see Recipe Notes for my recommendation
1 package Lotus Foods’ Millet and Brown Rice Ramen Noodles 4 bricks per package = 1 brick per person
5-7 handfuls of baby spinach
togarashi seasoning see Recipe Notes for my recommendation
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