Roasted Veggie Ramen
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This Roasted Veggie Ramen is filled with crispy cauliflower & carrots in a delicious vegan broth. Finished off with tender ramen noodles for a cozy dinner.
Cozy is the name of the game when it comes to this Roasted Veggie Ramen. Cauliflower and carrots are tossed in a delicious seasoning mix and roasted until charred. The broth is simple, but gives you that umami flavor. And the whole bowl is finished off with ramen noodles. Comforting, delicious and veggie-packed.
Step One: Roast the Veggies
I LOVE roasted veggies any time of year, but especially during the colder months. They make the house smell amazing and there’s nothing better than that delicious char.
For the roasted veggies you will need:
- cauliflower
- carrots
- olive oil
- garlic powder
- onion powder
- smoked paprika
- ginger powder
- pepper
- salt
Add all of the roasted veggie ingredients to a baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Flip and cook for another 5-10 minutes, or until your desired crispiness is reached. I like my veggies to get a nice char!
Step Two: Make the Broth
While the veggies are roasting, it is time to make the broth. This broth is incredibly simple, but packs a ton of flavor!
To start, heat some sesame oil in a stock pot over medium heat. Add onions, garlic, ginger & white pepper to the pot and cook down for a few minutes, or until the onion starts to get tender.
Add broth (I used vegan chicken broth), soy sauce, vinegar & sriracha to the pot and bring to a boil. Lower heat, add a lot of chopped green onions and simmer until the veggies are done.
Step Three: Cook the Noodles & Serve
When I make ramen at home, I usually just buy the instant ramen packs, but toss the seasoning packet. I also prefer to cook the noodles separately from the broth. That way if there are any leftovers the noodles won’t overcook. BUT, if you plan to eat all of the noodles at once, then go ahead and cook them directly in the broth right before serving.
When you are ready to serve, ladle the broth into each bowl and add noodles & veggies. Finish each bowl off with more green onion and sesame seeds.
This Roasted Veggie Ramen is so simple & delish – ditch the instant ramen, and make your own at home!
Need more recipe inspo? Check these out:
Roasted Veggie Ramen
Ingredients
FOR THE ROASTED VEGGIES
- 1 head cauliflower cut in florets, about 4 cups
- 4 carrots peeled & cut in rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE RAMEN
- 2 tablespoons sesame oil
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon white pepper
- 4 cups broth I used vegan chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha optional
- 1 bunch green onions diced
- 3 blocks ramen
- sesame seeds
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the roasted veggie ingredients to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Flip and cook for another 5-10 minutes, or until your desired crispiness is reached. Remove from the oven.
- While the veggies are roasting, heat the sesame oil in a stock pot over medium heat. Add the onions, garlic, ginger & white pepper and cook down for 3 minutes, or until the onion starts to get tender. Add the broth, soy sauce, vinegar & sriracha and bring to a boil. Lower heat, add 1/2 of the green onions and simmer until the veggies are done.
- Bring a pot of water to a boil and cook the ramen according to the package instructions – see notes. Drain and set aside.
- To assemble add broth to each bowl with noodles and veggies. Finish each bowl with the remaining green onions and sesame seeds.
Video
Notes
- I like to cook the ramen separately so that the leftovers don’t absorb the broth. If you plan to eat this all in one sitting, you can cook the noodles directly in the broth.
Wanted to make a ramen noodle dinner. This came up and I thought I would try it. Didn’t change a thing. Perfect, especially on a cold night. I will definitely make this again and again and again. Cauliflower, carrots, onion were perfect ingredients for this meal. Sciracha was just enough heat. Thank you.
Thanks Fran! So glad you loved it!
A delicious dish! We enjoyed the spice and the vegetables. I would fix this again.
Thanks so much Pamela! So glad you loved it!
Easy to make and tasty. I cut the noodles back from 9 to 6 ounces and added 7 oz baked tofu, diced. Didn’t have sriracha so added 1 generous tsp chili garlic sauce and 1/2 tsp sugar. Added 1/4 tsp porcini mushroom powder to veg broth made with a low salt bouillon.
Those all sound like great swaps! So glad you liked it!
Liz, thank you for this! My Husband has to eat low sodium as well. I will look for all your recommendations, I truly appreciate it!
Made this last night and it was so good, I only wish I had doubled the recipe because it disappeared fast! Thank you for your incredible recipes, this is another winner!
Thanks so much! So glad you liked it!
Lisa, I haven’t made this yet, but I am totally with you! My husband has to eat low sodium, and I’m used to making lots of swaps.
I use the Better than Bouillon low sodium, and usually water it down more than it says in the instructions. Get the lowest sodium soy sauce you can find- I’ve been using Trader Joe’s coconut aminos. Make sure your Rice Vinegar is UNseasoned. There’s a lot of salt in the seasoned kind. Skip the salt when roasting the veggies- they’ll be in the salty broth at the end.
And the final thing I would look for are ramen noodles that are low in salt. I think the noodles in the ramen packets are still salty even if you toss the seasoning packet. Probably can find some online, or at an Asian market.
This vegan, roasted ramen soup looks amazing, however, it has more than the daily allowance of sodium in just one serving! Other than using reduced sodium vegetable broth and soy sauce, how else can we cut the sodium in this recipe?