An Asian-inspired bowl complete with sweet potato, broccoli, vermicelli noodles, smoked tofu and a homemade miso mushroom broth.
Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Sweet Potatoes and Broccoli
Miso Mushroom Broth
Make Ahead Sweet Potatoes and Broccoli: 3 days Mushroom Miso Broth: 1 week
Preheat oven to 400ºF. On half of a large rimmed baking sheet, toss sweet potatoes with oil and salt. Roast in a single layer for 30 minutes, flip, add broccoli to other half of baking sheet, and roast for 10 to 15 minutes longer.
In a large pot, combine water with mushrooms and ginger. Bring to a boil, reduce to a simmer, partially cover, and cook for 15 minutes. In a small bowl, whisk miso, tamari, and a ladle of warm broth; add to mushroom broth. Keep hot over medium/medium-low heat.
Rehydrate noodles with boiling water according to package directions (1 to 2 minutes maximum); drain. To bowls, add a nest of noodles in center. Around noodles, arrange a fan of sweet potatoes, broccoli, and tofu. Ladle hot broth over bowls (about 1 cup per bowl), being sure to include mushrooms. Garnish with sesame seeds and chili flakes. Serve with tamari for seasoning.