Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Easy Gluten Free Vegan Ramen
1/4 cup white or red miso
2 tablespoons olive oil
Big pinch each of salt and pepper
About 4 cups of prepared vegetables (sliced mushrooms, sliced carrots, quartered baby bok choy, chopped cauliflower and corn are my favorite - but use what you have!)
4 cups vegetable broth
1 teaspoon each minced fresh garlic and ginger
Chile garlic paste to taste
Maple syrup to taste
Tamari to taste
1 package Lotus Foods Millet & Rice Ramen
For serving: nori pieces, thinly sliced green onions, black or white sesame seeds, toasted or chile sesame oil
Preheat your oven to 425 degrees F and line a baking sheet with parchment. Whisk together miso, olive oil, salt and pepper. If the mixture is really thick, add a touch of water. Toss this mixture with your prepared veggies. Spread on the baking sheet and roast for 30 minutes, flipping halfway through.
In the meantime, add broth, ginger, and garlic to a large pot. Begin heating over medium-low heat. Add chile garlic for heat, maple for sweetness, and tamari for umami/saltiness. Taste and adjust. Bring to a boil, then reduce to maintain a very gentle simmer. When the veggies are done, add them to the soup. Add the package of noodles. Set a timer for 4 minutes. Break up noodles as they soften, but they should be done after about 4 minutes. Serve into bowls.
Finish with pieces of nori, sliced green onions, sesame seeds, and sesame oil.
Yield: 6 servings