Want the latest recipe sent to your inbox? Subscribe here!

* indicates required



Print Recipe
Candied Beet Vegetable Ramen
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.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cook Time 26 minutes
Servings
person
Ingredients
  • 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
  • 5 brussel sprouts pan fried
  • 6 slices candied beets
  • 2 chanterelle mushrooms sautéed
  • 2 radish quaters
  • 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
Course Main Dish
Cook Time 26 minutes
Servings
person
Ingredients
  • 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
  • 5 brussel sprouts pan fried
  • 6 slices candied beets
  • 2 chanterelle mushrooms sautéed
  • 2 radish quaters
  • 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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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. Bake at 400 degrees for 10-15 minutes. Set aside.
  3. Season the brussel sprouts with salt and pepper to taste. Heat olive oil on medium-high heat.
  4. Sauté brussel sprouts for 5 minutes, on medium-high heat. Then, lower heat to medium temperature. Cook 5-7 more minutes, until tender.
  5. Cook veggie ramen cup according to package instructions.
  6. Assemble each bowl by first placing the brussel sprouts in the broth, then the mushrooms, beets, egg, red chili, sesame seeds and radish.
Share this Recipe