When the air turns crisp and fall vegetables are at their peak, nothing satisfies quite like a steaming bowl of ramen. This Fall Harvest Miso Ramen brings together the earthy flavors of roasted root vegetables, the umami depth of miso, and the nourishing comfort of gluten-free noodles. It’s a wholesome, seasonal twist on traditional ramen that’s easy to make and even easier to love.
This cozy bowl highlights autumn’s bounty—sweet potatoes, beets, and Brussels sprouts—beautifully complemented by tender mushrooms, bright broccolini, and protein-rich edamame. With a flavorful miso-tamari broth and GloryLand Brown Rice Noodles, this dish is both satisfying and gluten-free, making it a perfect fit for anyone craving a hearty yet nourishing meal.
What You’ll Need
You’ll be amazed at how simple ingredients can create such depth of flavor in this warming bowl.
- Seasonal vegetables: Sweet potatoes, beets, and Brussels sprouts bring color, nutrition, and a touch of natural sweetness.
- Miso paste: The key to that signature savory flavor—it adds richness and umami to the broth.
- Gluten-free tamari and rice vinegar: Balance each other perfectly with salty and tangy notes.
- Garlic and ginger: Fresh aromatics that build warmth and complexity.
- Mushrooms and broccolini: Add earthy texture and freshness to each bite.
- GloryLand Brown Rice Noodles: A gluten-free, wholesome base that makes this ramen both hearty and nourishing.
- Soft-boiled eggs: Creamy and rich, they finish the bowl with restaurant-quality comfort.
- Toppings: Green onions, toasted sesame seeds, and a pinch of red pepper flakes add flavor and a little flair.
Tips and Variations
Want to make your Fall Harvest Miso Ramen truly your own? Try these easy swaps and additions:
- Make it vegan: Skip the eggs or replace them with crispy tofu.
- Add more greens: Spinach, kale, or bok choy make excellent additions.
- Spice it up: Add chili oil or a sprinkle of gochugaru for an extra kick.
- Use other root vegetables: Carrots, parsnips, or turnips fit beautifully with the roasted veggies.
- Make it ahead: Roast the vegetables and prepare the broth in advance—just reheat and assemble before serving.
Each bowl is endlessly customizable, making it perfect for family dinners or entertaining guests who love bold, wholesome flavors.
FAQs
Is miso gluten-free?
Most white or yellow miso pastes are gluten-free, but always check the label to be sure.
How can I make it soy-free?
Use chickpea miso and coconut aminos in place of tamari for a soy-free alternative.
What can I serve with this ramen?
It’s a complete meal on its own, but you can pair it with a light cucumber salad or gluten-free gyoza for an added treat.
Cozy Comfort for Fall
This Fall Harvest Miso Ramen is everything you want in a cold-weather meal—comforting, nourishing, and full of seasonal goodness. Each spoonful delivers layers of savory flavor, a satisfying mix of textures, and a colorful celebration of fall produce.
Whether you’re curling up by the fire or hosting a cozy dinner with friends, this ramen brings warmth and comfort to every bowl.
Want more ramen recipes? Try these:
- 1 cup sweet potato cubes, (about 1 small sweet potato)
- 1 cup beets, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 tablespoon sesame oil, (plus more for roasting vegetables)
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 tablespoons gluten-free tamari
- 1 tablespoon rice vinegar
- 4 cups gluten-free vegetable broth, (or low-sodium chicken broth)
- 2 cups water
- 8 ounces mixed mushrooms, (shiitake, cremini, or oyster), sliced
- 1 bunch broccolini, trimmed
- ½ cup shelled edamame, (fresh or frozen)
- 2 tablespoons gluten-free white or yellow miso paste
- 1 (9.9 ounce) package GloryLand Brown Rice Noodles
- 2 soft-boiled eggs, (6 minutes each, halved)
- 2 green onions, thinly sliced (for garnish)
- Red pepper flakes, for garnish
- Toasted sesame seeds, for garnish
Prevent your screen from going dark
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Preheat oven to 400°F (200°C). Toss sweet potato cubes, diced beets, and halved Brussels sprouts with a drizzle of sesame oil and a pinch of salt. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
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In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and grated ginger and sauté for 30 seconds until fragrant. Stir in tamari and rice vinegar. Pour in the broth and water, then bring to a gentle simmer.
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Add the sliced mushrooms and simmer for 5 minutes until tender. Add broccolini and edamame and cook for another 3–4 minutes until bright and crisp-tender.
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In a small bowl, whisk the miso paste with a ladleful of hot broth until smooth. Stir the mixture back into the pot. Return the pot to low heat and add the GloryLand Brown Rice Noodles. Cook according to package directions (usually 4–6 minutes), until tender but still firm.
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Divide noodles into four bowls. Arrange roasted sweet potatoes, beets, Brussels sprouts, mushrooms, broccolini, and edamame on top.
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Ladle the warm miso broth over the noodles and vegetables. Add one halved soft-boiled egg to each bowl. Garnish with green onions, toasted sesame seeds, and red pepper flakes. Serve hot and enjoy!
For perfect jammy eggs, bring a pot of water to a boil, add eggs, and boil for exactly 6 minutes, then transfer immediately to an ice bath to stop the cooking.
Calories: 208kcalCarbohydrates: 19gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 93mgSodium: 580mgPotassium: 530mgFiber: 6gSugar: 6gVitamin A: 371IUVitamin C: 23mgCalcium: 54mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
