Celeriac "Ramen" In Mushroom-Miso Broth
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- Prep Time20 mins
- Total Time35 mins
- Makes6 servings
Photo, Erik Putz.
Ingredients
3 tsp sesame oil, divided
4 garlic cloves, minced
2 tbsp minced ginger
2 green onions, thinly sliced (white and green parts separated)
1 900-mL carton mushroom vegetable broth
2 1/4 cups water, divided
2 tbsp hoisin sauce
1 tbsp white miso paste
1 cup corn kernels
4 bok choy, quartered
2 cups bean sprouts
4 cups sautéed celeriac noodles, (about 1 large)
Instructions
HEAT 2 tsp oil in a large pot over medium. Add garlic, ginger and whites of green onions. Cook, stirring, 1 min. Add broth, 2 cups of the water and hoisin sauce, and boil for 5 min. Remove from heat and whisk in miso paste.
HEAT remaining 1 tsp oil in a large non-stick frying pan over medium. Add corn and cook, stirring often, 2 to 3 min. Transfer to a small bowl. Add bok choy and remaining 1/4 cup water to same pan. Cook, stirring occasionally, until tender-crisp, 1 to 2 min.
DIVIDE corn, bok choy, bean sprouts and celeriac noodles among bowls. Ladle hot broth over vegetables. Top with green onions and Roasted King Oyster Mushrooms, if desired.
Nutrition (per serving)
Calories 188, Protein 7g, Carbohydrates 31g, Fat 6g, Fibre 5g, Sodium 993mg.
Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.
Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.