Winter Italian Ramen

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

These ramen inspired noodles served in a veggie-packed flavorful broth is sure to become a cold-day favorite.


Step 1

For the Broth:
Heat oil in large stockpot on low heat; add garlic, ginger and scallions. Cook 2-3 min., stirring frequently until fragrant.
Add mirin, miso paste, vinegar and soy sauce. Cook 1 min. to bring mixture up to a boil.
Stir in stock; reduce heat to low. Simmer 6 hrs., skimming scum from surface as needed. Cool; strain through fine mesh sieve. Cover and refrigerate.

Step 2

For the Vegetables:
Heat oil in large stockpot on low heat; add vegetables. Cook 2-3 min. until vegetables are heated through; add half of the prepared Broth. Simmer 15-20 min. until vegetables are cooked through; keep warm.

Step 3

For Ramen Noodles:
Meanwhile bring 3-3/4 gallons water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta, baking soda and salt; cook 3-4 min. or until al dente. Drain well.
Divide pasta between individual serving bowls. Bring remaining Broth in large stock pot on medium-high heat.
Arrange cooked vegetables over noodles in each bowl; add Toppings. Ladle hot Broth over each bowl before serving.


  • For the broth:
  • 3 tablespoons toasted sesame oil
  • 36 garlic cloves, smashed
  • 12 ounces ginger, thinly sliced
  • 1/3 cup scallions, coarsely chopped
  • 2 tablespoons mirin
  • 2 tablespoons miso paste
  • 1/3 cup unseasoned rice wine vinegar
  • 1/2 cup low-sodium soy sauce
  • 1 gallon + 2 cups unsalted vegetable stock
  • For the vegetables:
  • 1/2 cup toasted sesame oil
  • 1/4 pound red finger chiles, cut into 1/8-inch slices
  • 1/2 pound carrots, cut into 1/8-inch slices
  • 1/2 pound parsnips, cut into 1/8-inch slices
  • 1/2 pound sweet potatoes, peeled, cut into 1/4-inch slices
  • 1 pound cabbage, coarsely chopped
  • 1/2 pound leeks, white and green parts only, halved lengthwise, thinly sliced
  • 1/2 pound kale, washed, ribs removed, coarsely chopped
  • For the noodles:
  • 3 pounds Barilla Angel Hair
  • 3 tablespoons baking soda
  • 1/3 cup sea salt
  • Toppings:
  • 1-1/2 pounds firm tofu, cubed
  • 24 soft-poached eggs
  • 1-1/2 cups scallions, thinly sliced
  • 3/4 cup toasted bread crumbs


Recipe Type: ,

Leave a Reply

Your email address will not be published.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

Chef Recommended Cuts
  • Angel Hair
Related Recipes:
  • Zero-Waste Broccoli Chowder with Ditalini

  • Vegan Mac & Cheese

  • Sriracha Mac & Cheese with Shrimp and Scallops

  • Lobster & Shrimp Garlic Noodles

  • Korean Bibimbap with Barilla® Fideo

Nutritional Info

This information is per serving.