Hey everyone! Can’t believe this is Episode 8 of these Longevity Recipes! I hope you’ve been enjoying them as much as I’ve loved making them. It’s fun to try and tweak some of my favorite dishes to optimize their health. A lot of times, all you need to do is add fiber and green things! LOL. This Longevity Ramen was so good, I could easily see it fitting into my rotation of fun lunchtime slurping. The recipe is below but keep in mind that the paste for the broth is meant for far more than one serving! I like to make a lot in advance, stick it in the fridge, and then use a little every time I make ramen. 🙂
1 sweet potato, cut into cubes
2 to 3 shallots, peeled and halved
1 tbsp doenjang
2 tbsp low sodium soy sauce
2 tbsp minced garlic
1 cup vegetable broth
gluten free brown rice ramen noodles, cooking water reserved
1/2 cup corn
1/2 cup steamed broccoli
1/4 cup kimchi
8 ounces silken tofu
2 tbsp scallion greens
1 tbsp toasted sesame seeds
1/2 tsp cracked black pepper
Preheat your oven to 475° F. Place your sweet potatoes and shallots on a baking sheet. Place on the center rack of preheated oven for about 10 minutes. Remove the shallots and cook the sweet potatoes for another 10 minutes, until tender. Remove from oven. Take about 3/4 of the shallots and sweet potato and add to a blender. Add doenjang, soy sauce, garlic, and vegetable broth and blend on high until smooth (about 1 minute). Add about 2 tbsp of the blended paste to your ramen bowl. Next, add your noodles, corn, broccoli, kimchi, and tofu. Pour the water you cooked your ramen noodles in over the top. Garnish with scallion greens, toasted sesame seeds, black pepper.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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welcome back to episode 8 of the
longevity recipes where I share recipes
that help you not die as fast this is
ramen one of my favorite foods of all
time I basically grew up eating Korean
style lamon but there’s a reason why
Korean drama is called the post lamon
face a moon face it’s a very sodium
forward dish which can cause a lot of
uncomfortable water retention while all
that sodium might come in handy after an
electrolyte depleting Marathon I wanted
to come up with a way to enjoy Ramen
without risking hypertension enter
fermented soybean paste or tinang not
only does this popular crean condiment
contain antioxidants good gut microbiota
and other LIF lengthening properties
multiple Studies have shown that
fermented soy products can be a much
healthier alternative to plain old salt
when trying to add a little flavor pair
this Umami Rich paste with a sweet
potato and you got yourself enough
flavor to last your longer life follow
for more longevity recipes that
healthify some of your favorite foods so
that you might live a little longer