Ingredients
Scale
- 1/2 of a medium yellow onion, peeled and sliced
- 3 carrots, peeled and sliced into rounds
- 1 green zucchini, sliced into half moons
- 2 handfuls of cremini mushrooms, halved
- 4 cloves of garlic, peeled and smashed
- olive oil + sea salt + black pepper
- 2 packs dried instant ramen noodles, seasoning pack discarded
- 2 cups chicken stock
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 3 teaspoons chili paste sauce (sambal), less if you don’t want it spicy
- 2 hard-boiled eggs, peeled and sliced in half
- seaweed flakes
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Spread all of the sliced and diced vegetables in a single layer across the sheetpan. Drizzle generously with olive oil. Sprinkle with salt and pepper and toss to coat evenly.
- Bake for 15 minutes, remove from the oven and toss the vegetables. Return to the oven and continue roasting until all of the vegetables are soften, sizzling, and beginning to brown, about 15 more minutes. Remove from the oven and set aside.
- To make the ramen, bring a medium pot of water to a boil Add the ramen noodle cubes, and cook until just softened through, about 2 minutes. Drain the boiling water and return the noodles to the pan.
- In a liquid measuring cup stir together chicken broth, soy sauce, fish sauce, and chili paste sauce (sambal). Pour the mixture into the pan over the noodles and heat over low heat to a simmer. Simmer for 3 minutes.
- To serve, divide the noodles and broth between two bowls. Top noodles with roasted vegetables, two egg halves, and seaweed crumbles. Enjoy warm.
Nutrition
- Serving Size: 2
