TL/DR – Kale White Bean Ramen. A quite easy and incredibly satisfying vegetarian broth with beans, kale and ramen. Use a hand blender to achieve amazing broth status. –
I’ve learned that ramen broth is about flavor layers. Yellow miso and tomato paste are both parts of the base layers of this soup. Vegetable broth has a lot of rich flavor and adding rice vinegar and soy sauce towards the end helps to deepen and brighten the base. Also, a small amount of chili garlic paste really kicks it up if you like spice, but this can be omitted.
For ramen broth, I use my Cuisinart SmartStick Hand Blender. Sauté the onions and garlic and other ingredients, then add the miso and tomato pastes with a touch of boxed vegetable broth and allow it to cook for a minute. Then add the rest of the broth and simmer for a few minutes. Blend it all together really well so that the broth is packed with flavor.
In my experience, kale is better when it’s really tender, so I add it in early. I like kale when it is really tender and not chewy. I don’t want to feel like a cow chewing grass in order to enjoy the health benefits of leafy greens!
For another vegetarian soup to practice using your hand blender, try Easy Tomato Soup.
Kale White Bean Ramen
Ingredients
- 1 T vegetable oil
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 3 T yellow miso paste
- 2 T tomato paste
- 6 c low sodium vegetable broth
- 1 bunch kale, ribs removed and thinly sliced, preferably lacinato kale
- 2 T rice vinegar
- 1 - 2 T soy sauce
- 1/2t - 1t chili garlic sauce, optional
- 1 14.5 oz can of white beans, cannellini or great northern
- 3 packages ramen, flavor pack removed
Directions
- Step 1 In a stock pot, heat the oil over medium heat.
- Step 2 Sauté the onion for 3 minutes.
- Step 3 Add garlic and cook for about one more minute.
- Step 4 Add miso paste and tomato paste. Check the heat and make sure it is on medium and not too high. Cook for about one minute, adding a bit of broth if necessary to loosen it up.
- Step 5 Add all of the broth and stir well, scraping up any bits from the bottom of the pot.
- Step 6 Bring to a simmer and cook, covered, for 10 minutes.
- Step 7 Blend the broth well with a hand blender.
- Step 8 Add kale and simmer on low, covered, for 15 minutes.
- Step 9 Add the vinegar, chili garlic sauce, if desired, and the soy sauce, checking for taste after one T of soy sauce, adding the second T to your liking. Turn heat to medium-high.
- Step 10 Add the beans and ramen noodles and cook for 3 minutes.
- Step 11 Serve immediately by using tongs to put noodles in bowls and then a ladle to scoop broth over the top.
- Step 12 If desired, add a poached egg to each bowl.
- Step 13 Serve with the hot sauce of your choice, if desired.
