Winter Italian Ramen

Amount Per Serving
Calories 498		Calories from Fat 153
% Daily Value*
Total Fat 17g		26%
	Saturated Fat 3g	15%
	Trans Fat 0g
Cholesterol 191g		64%
Sodium 552g		23%
Total Carbohydrate 62g		21%
	Dietary Fiber 7g	28%
	Sugars 9g
Protein 26g		52%

Vitamin A 99%		Vitamin C 48%
Calcium 17%		Iron 31%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

These ramen inspired noodles served in a veggie-packed flavorful broth is sure to become a cold-day favorite.

For the broth:

3 tablespoons toasted sesame oil

36 garlic cloves, smashed

12 ounces ginger, thinly sliced

1/3 cup scallions, coarsely chopped

2 tablespoons mirin

2 tablespoons miso paste

1/3 cup unseasoned rice wine vinegar

1/2 cup low-sodium soy sauce

1 gallon + 2 cups unsalted vegetable stock

For the vegetables:

1/2 cup toasted sesame oil

1/4 pound red finger chiles, cut into 1/8-inch slices

1/2 pound carrots, cut into 1/8-inch slices

1/2 pound parsnips, cut into 1/8-inch slices

1/2 pound sweet potatoes, peeled, cut into 1/4-inch slices

1 pound cabbage, coarsely chopped

1/2 pound leeks, white and green parts only, halved lengthwise, thinly sliced

1/2 pound kale, washed, ribs removed, coarsely chopped

For the noodles:

3 pounds Barilla Angel Hair

3 tablespoons baking soda

1/3 cup sea salt

Toppings:

1-1/2 pounds firm tofu, cubed

24 soft-poached eggs

1-1/2 cups scallions, thinly sliced

3/4 cup toasted bread crumbs

Instructions

For the Broth:
1. Heat oil in large stockpot on low heat; add garlic, ginger and scallions. Cook 2-3 min., stirring frequently until fragrant.
2. Add mirin, miso paste, vinegar and soy sauce. Cook 1 min. to bring mixture up to a boil.
3. Stir in stock; reduce heat to low. Simmer 6 hrs., skimming scum from surface as needed. Cool; strain through fine mesh sieve. Cover and refrigerate.

For the Vegetables:
1. Heat oil in large stockpot on low heat; add vegetables. Cook 2-3 min. until vegetables are heated through; add half of the prepared Broth. Simmer 15-20 min. until vegetables are cooked through; keep warm.

For Ramen Noodles:
1. Meanwhile bring 3-3/4 gallons water to boil in steam-jacketed kettle or large stockpot on stovetop.

2. Add pasta, baking soda and salt; cook 3-4 min. or until al dente. Drain well.
3. Divide pasta between individual serving bowls. Bring remaining Broth in large stock pot on medium-high heat.
4. Arrange cooked vegetables over noodles in each bowl; add Toppings. Ladle hot Broth over each bowl before serving.