This Roasted Vegetable Vegan Ramen is bursting with flavor – roasted carrots and shishito peppers simmer in a vegan beef broth before being topped off with ramen noodles.
We FINALLY got rain in San Diego today.
California is dying for rain. And even though we’re getting less than 24 hours worth, its better than nothing.
Now if you ask my dogs, they are not so thrilled.
One of my dogs will literally refuse to go out if it is raining too much. She’d rather hold it for hours then get her paws wet – such a diva.
And now that rainy weather is officially upon us, I plan on having soup on tap.
Last week I shared my Spicy Cabbage Detox Soup with you and this week we are going the asian route with this Roasted Vegetable Vegan Ramen.
Let me preface this recipe by saying this is in NO WAY traditional ramen.
But with that being said, the flavors in this soup are bomb and it is quick and easy to make.
To make the broth we are going to use my go-to. And if you’ve been around TSV a while you know it well. The Better Than Bouillon No Beef Base is not only totally vegan it is super tasty.
TSV TIP: I get my Better Than Bouillon at Whole Foods or online here.
By using this broth, you are going to get a ton of flavor in a very quick amount of time. That is one of the reasons this ramen comes together so quickly.
Another reason is we are using good ‘ol top ramen noodles.
Yep we’re taking it back to your college days.
Now, don’t freak out…we’re not using the seasoning packet. You can toss that stuff immediately.
But the noodles are cheap and easy to find. And I don’t know about you, but the asian section at my regular grocery store isn’t the most extensive. But one thing every store has is top ramen.
FUN FACT: The cool thing to do when I was in elementary school was to crush up a top ramen package (yep, dry ramen) and sprinkle the seasoning over it and then eat it straight out of the bag. What were we thinking?
If you are going to eat all of the ramen in one sitting you can go ahead and cook the noodles directly in the broth.
But if you plan on eating this over a few days, I would recommend cooking the noodles separately and then add them to the broth as you eat them.
Now, let’s talk about the shishito peppers.
I just have to say I LOVE shishito peppers.
Ever since I tried these little guys, I couldn’t get enough.
They are the perfect size for this ramen bowl and by roasting them in a little bit of soy sauce (or tamari) they have great flavor with minimal effort.
This ramen is totally going to hit the spot for all of those cold nights coming our way (or if you’re on the east coat – that you have been dealing with for weeks!).
Need more soup inspo? Check out my Creamy Vegan Gnocchi Soup.
Roasted Vegetable Vegan Ramen
FOR THE VEGGIES
- 6 oz shishito peppers
- 10 oz carrots*
- 2 tsp olive oil
- 2 tsp soy sauce or tamari
FOR THE RAMEN
- 6 cups water
- 6 tsp Better Than Bouillon No Beef Base
- 2-3 garlic cloves finely diced
- 1/2 inch ginger peeled and finely diced
- 1/2 onion diced
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce or tamari
- 2 tbsp sriracha or to taste
- 4 packages top ramen seasoning packet removed
- green onions diced
- sesame seeds
- sesame oil
- jalapeños sliced in rounds
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Layer veggies on baking sheet and drizzle with olive oil and soy sauce.
- Place in the oven and roast for 20 minutes (or until tender).
- Remove veggies from the oven and add to the pot. Simmer on low.
- If you plan on eating the ramen all in one sitting, add the noodles to the pot and cook until noodles are tender. Serve immediately with optional toppings.
- If you plan on eating the ramen over a few days, bring a separate pot of water to a boil and cook noodles until tender. Drain and add cooked noodles to individual bowls. Store leftover noodles in the fridge separated from the broth and veggies.
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