• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Soups
    No ratings yet

    Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini

    By Alanna Taylor-Tobin on Jan 15, 2015 (updated Nov 23, 2022) / 35 Comments Jump to Recipe

    A ramen / pho hybrid, this vegetarian and gluten-free soup recipe starts with a gingery miso broth packed with brown rice pasta, smoky tofu, sesame broccolini, roasted sweet potato, and a softly set egg. 

    a bowl of delicious Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini

    Jay and I both got hit with gnarly colds over the holidays. I thought bowls full of deliciousness might help ease the blow of being sick as dogs on both Christmas and New Years. Hence these ginormous bowls of miso broth packed with goodies.

    ingredients on tray

    Also, much Prosecco and cocktail drinking is in order to make up for our holiday deprivations, don't you think?

    tray of brocolini

    I've been a little obsessed with brothy bowls of noodles and veggies as of late. This recipe is a variation on a miso soba noodle soup that I made last year, which is currently my second most viewed recipe of all time! The broth is a simple infusion of kombu, dried shiitake mushrooms, and ginger mixed with sweet white or yellow miso and a bit of tamari.
    sliced sweet potato
    Sarah had the brilliant idea to make a ramen of sorts with rice noodles from Star Anise Foods, a local company that produces chewy brown rice noodles that cook in one minute, aptly called Happy Pho. They come seasoned with either green tea or seaweed. I went the seaweed route here to match the kombu in the broth; both add a briny minerality to the soup that reminds me of authentic ramen. Sarah also coached me in how to soft-boil an egg to perch on top, which I now I consider an essential addition. The way the broth mixes with runny yolk drives me wild.

    overhead shot of Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini
    Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini in bowl on table

    I've been craving sweet potatoes like nobody's business, and these sliced slabs remind me a little of the pork usually served atop ramen. They add a sweet counterpoint to the savory soup. I add greens in the form of slender broccolini roasted with sesame oil and black sesame seeds.
    noodles and bowl
    A bowl of this is steamy bliss.

    noodles pulled from bowl
    By now we're both mostly recovered. And I'm pleased to say that this soup is just as tasty when you are well, accompanied by a glass of sake, and chased with matcha ice cream.

    bowl of Vegetarian Miso Ramen with Rice Noodles, Roasted Sweet Potatoes + Sesame Broccolini

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this miso noodle soup recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Miso + Rice Noodle Soup with Sesame Roasted Sweet Potatoes + Broccolini

    Print Recipe Pin Recipe
    A ramen / pho hybrid, this vegetarian and gluten-free soup recipe starts with a gingery miso broth packed with brown rice pasta, smoky tofu, sesame broccolini, roasted sweet potato, and a softly set egg. 
    Alanna Taylor-Tobin
    Prep Time: 25 minutes minutes
    Cook Time: 55 minutes minutes
    Total: 1 hour hour 20 minutes minutes
    Servings: 4 meal-sized servings

    Ingredients

    Miso Broth:

    • 4-6 (4" square) sheets kombu
    • 6 dried shiitake mushrooms
    • 2 tablespoons coarsely grated fresh ginger root
    • 8 cups boiling water
    • 1/2 cup sweet white or yellow miso
    • 2 tablespoons tamari or soy sauce (optional, depending on saltiness of miso)

    Noodles and Veg:

    • 2 medium garnet or jewel sweet potatoes (1 pound)
    • 1 tablespoon sunflower oil
    • salt, as needed
    • 2 bunches broccolini (1 pound)
    • 2 tablespoons roasted sesame oil, plus more for finishing the soup
    • 1 tablespoon sesame seeds (black or otherwise), plus more for sprinkling over the soup
    • 6-7 ounces flavored firm tofu (I like Tofu Yu's hickory smoked tofu), in bite-sized pieces
    • 8 ounces dry rice noodles (I use Happy Pho brown rice noodles with seaweed)
    • 4 large soft boiled eggs
    • 2 scallions, sliced thinly on the diagonal and soaked in cool water
    • ichimi togarashi (or other chile flakes or hot sauce)
    Prevent your screen from going dark

    Instructions

    Make the miso broth:

    • In a large, heat-proof bowl or pot, combine the ginger, kombu, dried mushrooms, and boiling water. Cover and let steep while you prepare the rest of the ingredients, 20-30 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan (or pour through a coffee filter if you prefer). In a small bowl, whisk a half-cup of stock into the miso paste and stir it to loosen. Add the miso to the stock, and taste for salt, adding tamari until you like the flavor.

    Make the goodies:

    • Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
    • Scrub the sweet potatoes and slice them into half-inch thick rounds. Place on a baking sheet, toss with 1 tablespoon of the sunflower oil and a big pinch of salt.
    • Roast until tender and bronzed, 25-30 minutes, flipping the slices over when the bottom sides are golden.
    • Meanwhile, trim the tough ends off of the broccolini, give them a rinse, and lay them on a baking sheet with a bit of water still clinging. Drizzle and toss with the sesame oil and a few pinches of salt, then sprinkle with the sesame seeds. Roast in the oven until turning golden around the edges and crisp tender, 10-15 minutes. Cut each broccolino into 2 or 3 pieces.

    Finish the soup:

    • Cook the noodles according to the package instructions (I like to salt the water to give them a bit of flavor). Divide the noodles between four large bowls and top with a pile of broccolini, a fan of sweet potato slices, the tofu, and the scallions. Reheat the broth if necessary to just below a simmer and pour it over the bowls. Slice the peeled eggs in half and perch them cut-side up in the soup. Finish the bowls with a sprinkle of sesame seeds and a drizzle of roasted sesame oil. Serve with the ichimi togarashi for those who like a kick.
    • Leftovers are best with the components kept separate (chilled airtighand heated together before serving.

    Notes

    I love the combination of chewy rice noodles, smoky tofu, crisp-tender broccolini, and earthy sweet potatoes here, but feel free to play fast and loose with the goodies in this soup.
    The soft boiled egg is my favorite part, but you can leave it off for a vegan option. For technique on making soft boiled eggs, see this post from The Kitchn.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 593kcalCarbohydrates: 80gProtein: 24gFat: 21gSaturated Fat: 4gCholesterol: 164mgSodium: 1976mgPotassium: 444mgFiber: 10gSugar: 9gVitamin A: 11700IUVitamin C: 106.8mgCalcium: 240mgIron: 4.2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    bowl of ramen

    You might also like...

    Gluten-FreeVegetarianGinger
    « Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust {Gluten-Free}
    Black Sesame Cakes with Brown Butter »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. June Burns says

      January 15, 2015 at 10:11 am

      What a pretty bowl that is! So many colorful vegetables. Love the addition of sweet potato :)

      Reply
      • Alanna says

        January 21, 2015 at 11:11 pm

        Thanks June! :)

        Reply
    2. Ksenia @ At the Immigrant's Table says

      January 15, 2015 at 11:50 am

      You had me at 'gingery miso broth'! What a perfect bowl of comfort. Also, so sorry to hear you guys spent the holidays sick! That's no way to welcome in the New Year. I'd be trying to make up for it by stuffing my face with baked goods.

      Reply
      • Alanna says

        January 21, 2015 at 11:12 pm

        Aw, thank you! I'm definitely doing my fair share of face-stuffing! #sugarhigh

        Reply
    3. Liz @ Floating Kitchen says

      January 15, 2015 at 1:07 pm

      This definitely looks like it would fix you right up! Slurp slurp.

      Reply
      • Alanna says

        January 21, 2015 at 11:12 pm

        Haha, thanks!

        Reply
    4. Mariela says

      January 15, 2015 at 2:53 pm

      Delicious! This is all I am craving right now.

      Reply
      • Alanna says

        January 21, 2015 at 11:13 pm

        Thanks Mariela!

        Reply
    5. Valerie Gamine says

      January 15, 2015 at 5:21 pm

      A bowl of steamy bliss, indeed! This looks devastatingly irresistible. Please come cook for me; I'll make dessert. :D

      Reply
      • Alanna says

        January 21, 2015 at 11:13 pm

        It's a deal!!!

        Reply
    6. Erika K says

      January 15, 2015 at 6:27 pm

      Um hello, this is EXACTLY what I've been craving!!! I went to a ramen place that had such an incredibly fatty broth that chunks of fat literally congealed on the surface...and that made me want to make my own. Thanks for the incredible-looking recipe--can't wait to try!!! Gorgeous gorgeous photos!!!

      Reply
      • Alanna says

        January 21, 2015 at 11:14 pm

        Whoa! That reminds me of my first experience of super-porky ramen, too - I felt ill afterwards from all the fat. I'm surprised a veggie version could be so heavy! Let me know if you give this version a go - it's feather light. :)

        Reply
    7. Tina @ Just Putzing Around the Kitchen says

      January 15, 2015 at 6:31 pm

      Yummmmmmm! I don't usually like soup or noodles, but your pictures make me want a big bowl of them right now...

      Reply
      • Alanna says

        January 21, 2015 at 11:15 pm

        What? How is that possible?! I'm glad if I can get you over your freakish aversion, Tina! ;)

        Reply
    8. Dena Testa Bray says

      January 15, 2015 at 8:25 pm

      This looks delicious. Thank you so much.
      Dena @ Gathering Flavors

      Reply
      • Alanna says

        January 21, 2015 at 11:15 pm

        Thanks Dena!

        Reply
    9. Sophie says

      January 15, 2015 at 11:27 pm

      I can't resist slurpy noodles! Looks delicious and good to hear you are feeling better

      Reply
      • Alanna says

        January 21, 2015 at 11:16 pm

        Aw, thank you Sophie!

        Reply
    10. Amy @ Thoroughly Nourished Life says

      January 16, 2015 at 4:58 am

      A steamy bowl of this would be perfect on a rainy winter night. Even though we are in the heat of summer right now this gorgeous recipe has me dreaming of those chilly evenings! Hope you are feeling better, and I can't wait to try this recipe out :)

      Reply
      • Alanna says

        January 21, 2015 at 11:18 pm

        Ah, thank you Amy! I hope you folks get some relief from the heat soon!

        Reply
    11. Julia@Vikalinka says

      January 17, 2015 at 2:12 pm

      Glad to hear you've recovered and catching up on your Prosecco drinking as I am in the same boat but I change it up once in a whole and throw in some Cava! This bowl is gorgeous I want to eat it so badly! That soft boiled egg with gloriously runny yolk makes it totally irresistible to me!

      Reply
      • Alanna says

        January 21, 2015 at 11:18 pm

        Oooh, yes, Cava! I'll take it under immediate advisement. Thanks so much for the kind words Julia! <3

        Reply
    12. Kris says

      January 20, 2015 at 6:13 pm

      Oh. My. Gosh. I can't even deal with how beautiful this is with all of the different shapes and textures. And it's so warming and nourishing, making it perfect for this time of year! You are quite brilliant, Alanna! :)

      Reply
      • Alanna says

        January 21, 2015 at 11:19 pm

        Ah, you are too kind Kris!!

        Reply
    13. Christine // my natural kitchen says

      January 20, 2015 at 7:06 pm

      I know it's kind of odd, but one of my absolute favourite things to do in a new city is shop at the local food markets for things that I don't have at home. My kitchen is full of things I've brought back from various travels. My husband and I will be in SF in a few weeks and you have no idea how excited I am to seek out some of the ingredients you've mentioned! Those noodles especially!

      I've been sick lately too and that's led to lots of Netflix binges ... a favourite has been Mind of a Chef, and there were lots of ramen noodle bowls that had us craving those yummy slurpy bowls topped with soft boiled eggs. Your timing couldn't be better!

      Hope you're feeling better!

      Reply
      • Alanna says

        January 21, 2015 at 11:25 pm

        Yes! I love to do the same! Mind of a Chef is in my queue and now I'm extra excited to watch it, with a steaming bowl of soup, of course. Hope you're feeling better and safe travels! I'd love to meet up when you're here in the Bay!

        Reply
    14. Anonymous says

      February 03, 2015 at 2:49 am

      I made this last night. My family loved it. Thank you for the recipe!

      Reply
      • Alanna says

        February 03, 2015 at 6:35 am

        I'm so glad to hear it. Thank you for the note!

        Reply
    15. Noy Kislev says

      February 03, 2015 at 6:56 pm

      Great healthy recipe - and beautiful photos! My favorite ❤

      Reply
      • Alanna says

        February 03, 2015 at 11:12 pm

        Aw, thank you Noy <3

        Reply
    16. SoulMan says

      March 02, 2015 at 12:23 am

      I'm really not a fan of tofu. Soy products in general I feel should be avoided, except miso which is fermented. Any protein alternatives you would recommend?

      Reply
      • Alanna says

        March 02, 2015 at 12:46 am

        I feel you. I'd probably just leave it off and add an extra egg - kinda the best part anyway. :)

        Reply
    17. plasterers bristol says

      August 25, 2015 at 5:43 am

      This sounds lovely and really tasty. Thank you for sharing this.

      Simon

      Reply
    18. Gemma says

      October 24, 2015 at 1:23 am

      Looks wonderful! I love your other miso soup with tofu, shiitake mushrooms and kale. Please could you advise what to do with the tofu though? Not clear from the recipe whether it is cooked or just added raw, unless I'm missing it. Thanks!

      Reply
      • Alanna says

        October 24, 2015 at 10:46 pm

        Yeah! This tofu works when added raw, letting the hot broth warm it through, but feel free to fry or roast yours if you prefer. :) LMK how you like it!

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gooey Almond Flour Plum Cake (Gluten-Free)
    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required