End-of-Summer Ramen with Roasted Garden Veggies

Total Time:
1 hr 25 min
30 min
55 min

4 servings

  • Roasted Garden Veggies:
  • 12 medium Brussels sprouts, ends trimmed and halved
  • 4 medium carrots, diced
  • 1/2 acorn squash, seeded and cut into half-rounds
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • Ramen:
  • 2 tablespoons sesame oil
  • 2 teaspoons freshly grated ginger
  • 2 cloves garlic, minced or grated
  • 4 cups low-sodium chicken or veggie broth
  • 3 ounces dried shiitake mushrooms
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons white miso paste
  • 1 tablespoon sambal oelek
  • 1/2 cup fresh basil or cilantro, roughly chopped
  • Four 3-ounce packs ramen noodles, seasoning packets discarded
  • 4 soft-boiled eggs (see Cook's Note)
  • Toasted sesame seeds, for serving
Watch how to make this recipe.
  • Sliced carrots, green onions, jalapenos, Fresno chiles, basil, cilantro and limes, for serving

  • For the roasted garden veggies: Preheat the oven to 400 degrees F.

  • On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes.

  • For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes.

  • To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot!

Cook's Note: To make soft-boiled eggs, place the eggs in a large pot and fill it with water. Bring the water to a boil and cook until the whites are set and yolks are still slightly soft, 4 to 5 minutes. Drain the eggs, then run them under cold water to cool. Crack the shells and peel the eggs.

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