Rice Ramen Recipes

Vegan Borscht Ramen Bowls

Kris Kelly at goofyfootfoods.com



  • 1 packet - Lotus Foods Millet and Brown Rice Ramen (package contains 4 ramen cakes) - Cook according to package directions.

  • 2 red beets, roasted

  • 2 golden beets, roasted

  • 1 sweet potato, skinned and roasted

  • 1 tablespoon extra virgin olive oil

  • 1 small yellow onion, diced

  • 2 cups shiitake mushrooms, diced

  • 1 large carrot, diced

  • 2 cloves garlic, chopped

  • 4 cups vegetable broth

  • 1 tablespoon Bragg Liquid Aminos

  • sea salt and fresh cracked pepper to taste


  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.

  3. Place beets and sweet potato on a large baking sheet. Cover lightly with foil.

  4. Roast 20-30 min. They should be fork tender when done.

  5. Remove from oven and set aside.

  6. After beets have cooled slightly, carefully remove skins. Note: this is optional but I prefer without skins.

  7. Using a large soup pot, sauté 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.

  8. 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.

  9. Turn off heat and add 1 tablespoon Bragg Liquid Aminos. Taste and adjust seasonings according to taste. Let cool slightly.

  10. Place Borscht into a high speed blender (a little at a time) and blend until creamy.

  11. Prepare Ramen noodles according to package directions. Drain.

  12. Ladle soup into bowls and top with cooked ramen noodles.

  13. Top with fresh dill or parsley and serve warm.

  14. ENJOY!


  • vegan, gluten-free, dairy-free, soy-free, corn-free, nut-free

  • All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.

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