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canola oil yellow onion garlic fresh ginger shiitake mushrooms sweet potatoes garlic shiitake mushrooms soy sauce Ramen noodles white green onions
Viewed: 29 - Published at: 2 years agoIngredients
- 3 tablespoons canola oil
- 1 yellow onion, coarsely chopped
- 1 large leek, trimmed and roughly chopped
- 4 cloves garlic, chopped
- 1 (2-inch) piece fresh ginger, peeled and chopped
- 1 ounce dried shiitake mushrooms
- 2 sweet potatoes (about 1 pound), peeled and cut into small cubes
- 1 head of garlic
- 1 pound fresh shiitake mushrooms, brushed clean and sliced
- Low-sodium soy sauce or tamari, for seasoning
- 1 1/2 pounds fresh ramen noodles
- 1/4 cup white or yellow miso
- About 4 green onions, white and pale green parts, finely chopped
Method
- In a large saucepan over medium-high heat, warm 2 tablespoons of the oil.
- Add the yellow onion, sprinkle with salt, and sear, without stirring, until browned, about 5 minutes.
- Stir in the leek, garlic, ginger, dried mushrooms, and 6 cups water and deglaze the pan, stirring and scraping up any browned bits from the bottom.
- Reduce the heat to medium-low, partially cover the pan and simmer until fragrant, about 1 hour.
- Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
- Meanwhile, preheat the oven to 400 degrees F. Add the sweet potatoes to a baking sheet and drizzle with a little oil; toss and spread into an even layer.
- Cut the top quarter of the head of garlic off and discard.
- Drizzle the cut side of the garlic head with a little oil and wrap with foil.
- Add to the sheet pan.
- Roast, stirring the potatoes occasionally, until tender and tinged with brown, and the garlic is very tender.
- Remove from the oven.
- Squeeze the garlic cloves into a blender and add 1/3 cup of the roasted sweet potatoes with 1/2 cup broth.
- Puree until smooth and add to the broth.
- In the saucepan over medium heat, add the remaining 1 tablespoon of oil.
- Add the mushrooms and cook, stirring, until tender.
- Add the broth and season to taste with soy sauce.
- Bring to a simmer, then reduce the heat to low, cover partially, and simmer until warmed through.
- Whisk in the miso.
- Divide the noodles evenly among individual bowls.
- Ladle the broth over the noodles, dividing them evenly, then top with the roasted sweet potatoes.
- Sprinkle with the green onions and serve.
