Ginger and Miso Broth with Sweet Potato Noodles

October 25, 2021

This comforting bowl of soup is perfect for the colder months! The broth is inspired by the creamy vegan ramen at an LA-based ramen shop and by using toasted sunflower seeds, it takes on a rich and creamy consistency reminiscent of tonkatsu broth. It’s a simple recipe with the perfect kick of umami and heat for a simple, easy weeknight dinner.

Serves: 2



½ lb of local roots sweet potatoes,peeled

⅓ cup roasted sunflower seeds (no shell)

2 cloves roasted garlic* 

1” piece of ginger, minced (based on your preference)

3 tablespoon red miso paste

1 tablespoon soy sauce

1 teaspoon chili oil

1 teaspoon of yondu umami spice

4 cups of water

*Roasting garlic: Cut off the top of a head of garlic, wrap in foil,drizzle with oil and cook in a 400-degree oven for 30 minutes, or until cloves are soft



  1. Prep the broth by adding sunflower seeds, garlic, ginger, miso paste, soy sauce, umami spice, and, chili oil to a blender. Set aside.
  2. Using a vegetable spiralizer, cut sweet potatoes into ½ inch thick noodles, the width of spaghetti.
  3. Bring a large pot of water to boil. Turn down to high heat and cook noodles until al dente or 3-4 minutes.
  4. Strain noodles, reserving 4 cups of warm water. 
  5. Pour 4 cups of water into blender and blend on medium-high for one minute. Once the mixture is creamy and frothed, pour into bowls and top with cooked noodles.
  6. Garnish with extra chili oil, cilantro, peppers and enjoy!


This recipe was created by Local Roots recipe developer Molly Alexander @veganish.molly.

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