End-of-Summer Ramen with Roasted Garden Veggies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 739
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 91
- Dietary Fiber
- 12
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 160
- Sodium
- 2334
- Total: 1 hr 25 min
- Active: 40 min
Ingredients
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
Sliced carrots, green onions, jalapenos, Fresno chiles, basil, cilantro and limes, for serving
Directions
- 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.