Celeriac “ramen” in mushroom-miso broth

Prep 20 min
Total 35 min
Serves 6

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3 tsp
sesame oil, divided
garlic cloves, minced
2 tbsp
minced ginger
green onions, thinly sliced (white and green parts separated)
1 900-mL carton
mushroom vegetable broth
2 1/4 cups
water, divided
2 tbsp
1 tbsp
white miso paste
1 cup
bok choy, quartered
2 cups
4 cups
sautéed celeriac noodles, (about 1 large)


  • HEAT 2 tsp oil in a large pot over medium. Add garlic, ginger and whites of green onions. Cook, stirring, 1 min. Add broth, 2 cups of the water and hoisin sauce, and boil for 5 min. Remove from heat and whisk in miso paste.
  • HEAT remaining 1 tsp oil in a large non-stick frying pan over medium. Add corn and cook, stirring often, 2 to 3 min. Transfer to a small bowl. Add bok choy and remaining 1/4 cup water to same pan. Cook, stirring occasionally, until tender-crisp, 1 to 2 min.
  • DIVIDE corn, bok choy, bean sprouts and celeriac noodles among bowls. Ladle hot broth over vegetables. Top with green onions and Roasted King Oyster Mushrooms, if desired.


Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.

Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.


Calories 188, Protein 7 g, Carbohydrates 31 g, Fat 6 g, Fibre 5 g, Sodium 993 mg.

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