Ingredients

The following ingredients have 4 Servings
  • 6 oz shishito peppers
  • 10 oz carrots*
  • 2 tsp olive oil
  • 2 tsp soy sauce (or tamari)
  • 6 cups water
  • 6 tsp Better Than Bouillon No Beef Base
  • 2-3 garlic cloves (finely diced)
  • 1/2 inch ginger (peeled and finely diced)
  • 1/2 onion (diced)
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce (or tamari)
  • 2 tbsp sriracha (or to taste)
  • 4 packages top ramen (seasoning packet removed)
  • green onions (diced)
  • sesame seeds
  • sesame oil
  • jalapeños (sliced in rounds)

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Layer veggies on baking sheet and drizzle with olive oil and soy sauce. 
  • Place in the oven and roast for 20 minutes (or until tender).
  • While veggies are roasting, add water, bouillon, garlic, ginger, onion, rice wine vinegar, soy sauce and sriracha to a large pot. Bring to a rolling boil, stirring frequently. 
  • Remove veggies from the oven and add to the pot. Simmer on low.
  • If you plan on eating the ramen all in one sitting, add the noodles to the pot and cook until noodles are tender. Serve immediately with optional toppings.
  • If you plan on eating the ramen over a few days, bring a separate pot of water to a boil and cook noodles until tender. Drain and add cooked noodles to individual bowls. Store leftover noodles in the fridge separated from the broth and veggies.