May 25, 2022

Candied Beet Ramen

Name: Candied Beet Ramen
Ingredients: 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup; 5 Brussels sprouts; 6 slices beets; 2 chanterelle mushrooms ( sautéed ); 2 radish quarters; 2 tsp dark miso paste; 2 tsp soy sauce; 1 tsp sugar; 1 soft boiled egg; 2 slices red chili; 1 tsp sesame seeds; 2 tsp olive oil; salt and pepper ( to taste )

This easy ramen noodle recipe is bursting with color and flavor! It's a perfect way to pack in healthy and nutritious veggies. Earthy, savory, and spicy flavors will make your tastebuds feel like they are on a magical exploration.

Calling all veggie lovers! Brussels sprouts, beets, and mushrooms are three of the most underrated vegetables, but they definitely deserve some more love. They also happen to be amazing in a bowl of ramen noodles.

Candied Beet Vegetable Ramen

Start by washing and chopping the veggies and toppings and making a soft-boiled egg.

To make the glaze for the candied beets, combine miso paste, soy sauce and sugar. Coat the glaze over beet slices and bake beets and halved Brussels sprouts together.

Saute mushrooms and prepare a vegetarian vegetable ramen cup according to package instructions. Assemble your bowl and enjoy!

Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.

Looking to stock up on ridiculously awesome instant ramen? Shop all our Mike’s Mighty Good craft ramen flavors on our site.

Check out our blog for more information, follow us on Instagram to stay up-to-date on the latest and greatest in the fabulous world of ramen noodles, and watch our TikTok videos for recipe inspiration and visual walkthroughs.

Plus, take a look at all our instant ramen recipes on our blog.

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Candied Beet Ramen

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Ingredients

1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
5 Brussels sprouts
6 slices beets
2 chanterelle mushrooms ( sautéed )
2 radish quarters
2 tsp dark miso paste
2 tsp soy sauce
1 tsp sugar
1 soft boiled egg
2 slices red chili
1 tsp sesame seeds
2 tsp olive oil
salt and pepper ( to taste )

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Directions

Add water to a pot to cover the egg by 1 inch. Bring to a bowl and then add the and lower the heat to a simmer. Cook the egg for 6 1/2 min. Then run the egg under cold water for 20-30 seconds.
Saute halved Brussels until slightly tender.
In a small bowl, combine the miso paste, soy sauce and sugar. Whisk together well. Place sliced beets on a baking sheet, pour sauce over beets. Place sauteed Brussels sprouts on the baking sheet. Bake at 400 degrees for 10-15 minutes. Set aside.
Cook veggie ramen cup according to package instructions.
Assemble each bowl by first placing the brussel sprouts in the broth, then the mushrooms, beets, egg, red chili, sesame seeds and radish.