Miso noodle and veggie bowl
Hospital
Norton Healthcare
Prep time
40 minutes
Cook time
10 minutes
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 gallons miso turmeric broth (see recipe)
3 pounds sweet potatoes
3 pounds brussel sprouts
1/3 cup olive oil
Grape tomatoes
Cooked garbanzo beans
Salt and pepper, to taste
Edamame
Shiitake mushrooms, julienned
6 ounces soba or buckwheat noodles, cooked
3 pounds sweet potatoes
3 pounds brussel sprouts
1/3 cup olive oil
Grape tomatoes
Cooked garbanzo beans
Salt and pepper, to taste
Edamame
Shiitake mushrooms, julienned
6 ounces soba or buckwheat noodles, cooked
preparation
Instructions
1. Preheat the oven to 450°F.
2. Peel sweet potatoes and cut into half-inch cubes. Toss with just enough olive oil to coat them (about 2.5 tablespoons) and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until tender. Chill for later use.
3. Trim the stem end of Brussels sprouts and cut in half through the stem end. Toss with just enough olive oil (about 2 1/2 tablespoons) to coat them and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until well browned and tender. Chill for later use.
4. In a sauté pan on medium-high heat, add:
- 8 fluid ounces of miso-turmeric vegetable broth
- 1/2 head of blanched baby bok choy
- 2 ounces of roasted sweet potato
- 2 ounces of roasted brussel sprouts
- 2 ounces of grape tomatoes, halved
- 2 ounces of garbanzo beans, rinsed
- 2 ounces of edamame
- 2 ounces of shiitake mushrooms, julienned
- 6 ounces of soba or buckwheat noodles, cooked
5. Heat all ingredients in the broth. Serve hot.
2. Peel sweet potatoes and cut into half-inch cubes. Toss with just enough olive oil to coat them (about 2.5 tablespoons) and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until tender. Chill for later use.
3. Trim the stem end of Brussels sprouts and cut in half through the stem end. Toss with just enough olive oil (about 2 1/2 tablespoons) to coat them and season with salt and pepper. Spread in a single layer on a baking sheet and place in the oven for 25 minutes or until well browned and tender. Chill for later use.
4. In a sauté pan on medium-high heat, add:
- 8 fluid ounces of miso-turmeric vegetable broth
- 1/2 head of blanched baby bok choy
- 2 ounces of roasted sweet potato
- 2 ounces of roasted brussel sprouts
- 2 ounces of grape tomatoes, halved
- 2 ounces of garbanzo beans, rinsed
- 2 ounces of edamame
- 2 ounces of shiitake mushrooms, julienned
- 6 ounces of soba or buckwheat noodles, cooked
5. Heat all ingredients in the broth. Serve hot.
