Roasted Vegetable Vegan Ramen

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.

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Ingredients

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

OPTIONAL TOPPINGS

green onions diced
sesame seeds
sesame oil
jalapeños sliced in rounds

Instructions

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).
While veggies are roasting, add water, bouillon, garlic, ginger, onion, rice wine vinegar, soy sauce and sriracha to a large pot. Bring to a rolling boil, stirring frequently.
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.

Notes

*I used whole petit carrots, but if you can't find these you can slice large carrots into bite sized pieces.