Celeriac ‘Ramen’ in Mushroom-Miso Broth
3 t sesame oil
4 garlic cloves, minced
2 T minced ginger
2 green onions , thinly sliced
1 900-mL carton mushroom vegetable broth
2 1/4 C water
2 T hoisin sauce
1 T miso paste
1 C corn kernels
4 bok choy, quartered
2 C bean sprouts
4 C sautéed celeriac noodles, about 1 large
Heat 2 t oil in large pot over medium. Add garlic, ginger & whites of onions. Cook, stirring, 1 min. Add broth, 2 c of water & hoisin sauce, boil 5 min. Remove from heat, whisk in miso paste.
Heat remaining 1 t oil in large non-stick frying pan over medium. Add corn, cook stirring often, 2-3 min. Transfer to a small bowl. Add bok choy & remaining 1/4 c water to same pan. Cook, stirring occasionally, until tender-crisp, 1-2 min.
Divide corn, bok choy, bean sprouts & celeriac noodles among bowls. Ladle hot broth over vegetables. Top with green onions & Roasted King Oyster Mushrooms, if desired.