These hearty bowls of ramen are loaded with savory-roasted Spring vegetables. The ramen soup base is made using a combination of broth, soy sauce, tomato paste, turmeric, and our Asian Peanut Sauce. This sweet and savory sauce is a delicious combination of ground peanuts, coconut, lime juice, garlic, and ginger. The perfect blend of ingredients for Spring meals!
Serves 2-4
Ingredients:
Peanut Broth:
1 jar (9 ounces) Gil’s Asian Peanut Sauce
2 1/2 cups chicken or vegetable broth
2 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
Pinch ground turmeric
1/2 bunch asparagus, trimmed
1 cup sliced mushrooms
1 cup snap peas
1 cup radishes, quartered or halved
1 tablespoon Gil’s Grapeseed Oil or Gil’s California Extra Virgin Olive Oil
1 teaspoon Big Sur All Purpose Seasoning
2 pkg. (3 ounces each) ramen noodles, cooked according to the instructions on the packaging
2 soft boiled eggs, peeled
2-4 tablespoons fresh scallions, chopped
1-2 tablespoons chili garlic paste
Pinch sesame seeds
Instructions
Preheat oven to 400°F and line a large baking sheet with aluminum foil.
Place peanut sauce, broth, soy sauce, tomato paste, and turmeric in a large saucepan, and whisk to combine. Bring to a simmer over medium heat and keep warm until ready to serve.
Place asparagus, mushrooms, snap peas, and radishes on the prepared baking sheet and drizzle with oil. Season the veggies with all-purpose seasoning and place in the oven. Roast for 10-15 minutes or until the vegetables are tender-crisp. Remove from the oven and set aside.
Divide cooked ramen noodles and broth between bowls. Top with roasted veggies, soft boiled eggs, scallions, chili garlic paste, and sesame seeds before serving.