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. #ramen #healthyfood #vegan - @thekoreanvegan