Vegan Borscht Ramen Bowls Recipe

Name: Vegan Borscht Ramen Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packet millet Lotus Foods, & Rice Ramen Noodles; 2 red beets roasted - skins removed; 2 golden beets roasted - skins removed; 1 sweet potato large, skinned and roasted; 1 tablespoon extra-virgin olive oil; 1 yellow onion small, diced; 2 cups shiitake mushrooms diced; 1 carrot large, diced; 2 cloves garlic chopped; 4 cups vegetable broth; 1 tablespoon Bragg Liquid Aminos; 1 teaspoon sea salt; cracked pepper Fresh, to taste; fresh dill chopped as garnish

Servings: persons

1 packet millet Lotus Foods, & Rice Ramen Noodles
2 red beets roasted - skins removed
2 golden beets roasted - skins removed
1 sweet potato large, skinned and roasted
1 tablespoon extra-virgin olive oil
1 yellow onion small, diced
2 cups shiitake mushrooms diced
1 carrot large, diced
2 cloves garlic chopped
4 cups vegetable broth
1 tablespoon Bragg Liquid Aminos
1 teaspoon sea salt
cracked pepper Fresh, to taste
fresh dill chopped as garnish

1
Preheat oven to 400 degrees F.
2
Prep beets and sweet potatoes. Quarter beets (leaving skin on) and cut peeled sweet potatoes into similar size pieces. Place beets and sweet potato on a large baking sheet. Cover lightly with foil. Roast 20-30 min. (They should be fork tender when done). Remove from oven and set aside. After beets have cooled slightly, carefully remove skins. Note: this is optional but I prefer without skins.
3
Prep onion, mushrooms and garlic. Using a large soup pot, saute onion, mushrooms, carrot and garlic. About 15 minutes on low-medium heat. Stir frequently. Season with a pinch of fine sea salt and fresh pepper.
4
Add 4 cups vegetable broth to the pot. Add peeled, roasted beets and roasted sweet potatoes. Bring to a boil and then reduce heat and simmer for about 10 minutes.
5
Turn off heat and add 1 tablespoon Bragg Liquid Aminos. Taste and adjust seasonings according to taste. Let cool slightly.
6
Place Borscht into a high speed blender (a little at a time) and blend until creamy.
7
Prepare Ramen noodles according to package directions. Drain.
8
Ladle soup into bowls and top with cooked ramen noodles. Top with fresh dill or parsley and serve warm.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 packet millet Lotus Foods, & Rice Ramen Noodles, 2 red beets roasted - skins removed, 2 golden beets roasted - skins removed, 1 sweet potato large, skinned and roasted, and more.

Yes, Vegan Borscht Ramen Bowls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Borscht Ramen Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions