Vegan Roasted Vegetable Everyman Ramen

  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!

ramen broth, yellow onions, garlic, asian pears, carrots, olive oil, water, soy sauce, ginger, shiitake mushrooms, kombu, ramen, ramen noodles, vegetable ramen broth, red kale, mushrooms, cilantro, green onions, sriracha

Taken from food52.com/recipes/33902-vegan-roasted-vegetable-everyman-ramen (may not work)

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