Creamy Ramen with Roasted Vegetables

Creamy Ramen with Roasted Vegetables

I absolutely love a creamy ramen broth! It’s a great base to add anything to. In this recipe the Veggies have been roasted beforehand which bring out this awesome smokey and sweet flavor that go perfect with the richness of the broth.

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Ingredients

Ramen Noodles (for this recipe I used Koyo brand)

Roasted Veggies of your choice but I used:

Baby Bok Choy

Radish

Mushrooms

Corn

Broccoli

Broth Ingredients:

2 Tbsp of @coldmountainmiso Mellow White Miso

1/4 cup @go_raw Sprouted Sunflower Seeds

2 tsp of @bragglivefoodproducts Liquid Aminos

2 tsp of @sanjtamari Tamari

1 tsp of Ume Plum Vinegar or Rice Vinegar

Small Knob of Ginger 

1/2 cup water 

1 tsp of Garlic Chili Paste 

Green Onions 

Directions

1. Roast all the veggies either in the oven at 375 for 20 minutes or in a pan until golden brown and set aside.

2. Soak the Sunflower Seeds in hot water for 30 minutes 

3. Blend together the soaked Seeds, Miso, Ginger, Water and Seasonings until creamy 

4. Add to a pot with about 2-3 cups warm water and let simmer 

5. Add fresh Green Onions and Ramen Noodles. Continue to cook on med low heat until noodles are tender 

6.. Serve with roasted/ grilled Veggies