Vegan Roasted Vegetable Everyman Ramen Recipe

Name: Vegan Roasted Vegetable Everyman Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Vegetable Ramen Broth; 2 medium yellow onions (about 1 1/2 pounds), peeled and roughly chopped; 6 heads garlic , tough stem removed, then halved; 4 medium Asian pears (about 2 pounds), cut into eighths and deseeded; 4 large carrots (about 1 pound), roughly chopped; 1/2 cup olive oil; ½ cups filtered water; 1 cup low sodium soy sauce; 4 inch knob fresh ginger (about 1/4 pound), diced; 6 dried shiitake mushrooms; 1 piece dried kombu; Vegan Roasted Vegetable Everyman Ramen; 4 cups cooked ramen noodles; 6 cups roasted vegetable ramen broth (recipe above); 1 cup red kale, tough stems removed and roughly chopped; 4 ounces mushrooms of choice, thinly sliced and sauteed; 1/4 cup cilantro, roughly chopped; 1/4 cup green onions, sliced into thin rings; sriracha and togarashi (optional)

Servings: persons

Roasted Vegetable Ramen Broth
2 medium yellow onions (about 1 1/2 pounds), peeled and roughly chopped
6 heads garlic , tough stem removed, then halved
4 medium Asian pears (about 2 pounds), cut into eighths and deseeded
4 large carrots (about 1 pound), roughly chopped
1/2 cup olive oil
½ cups filtered water
1 cup low sodium soy sauce
4 inch knob fresh ginger (about 1/4 pound), diced
6 dried shiitake mushrooms
1 piece dried kombu
Vegan Roasted Vegetable Everyman Ramen
4 cups cooked ramen noodles
6 cups roasted vegetable ramen broth (recipe above)
1 cup red kale, tough stems removed and roughly chopped
4 ounces mushrooms of choice, thinly sliced and sauteed
1/4 cup cilantro, roughly chopped
1/4 cup green onions, sliced into thin rings
sriracha and togarashi (optional)

1
Preheat oven to 425 degrees F, rack in the middle.
2
On a rimmed baking sheet lined with parchment paper, toss onions, garlic, pears, carrots and olive oil until well combined. Place in oven and roast for 60 minutes, tossing every 15 minutes for even cooking, or until vegetables are fork tender and slightly charred.
3
Transfer roasted vegetables to large pot. Add filtered water, soy sauce, ginger, mushrooms, and kombu, and bring to a boil over high heat. Reduce heat to medium-low and simmer until stock is reduced by half (about 2 hours). Thoroughly strain solids from broth. Set broth aside.
4
Disperse ramen noodles evenly amongst four large bowls.
5
In a large pot return broth to a boil. Add kale and mushrooms and simmer for 1 minute, or until kale has just wilted. Pour broth and vegetables evenly over each of the ramen bowls. Top with cilantro, green onions, sriracha, and toagarashi. Serve and enjoy!

3191

kcal

Calories

Fat

621

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Roasted Vegetable Ramen Broth, 2 medium yellow onions (about 1 1/2 pounds), peeled and roughly chopped, 6 heads garlic , tough stem removed, then halved, 4 medium Asian pears (about 2 pounds), cut into eighths and deseeded, and more.

Yes, Vegan Roasted Vegetable Everyman Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Roasted Vegetable Everyman Ramen

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