This fun take on Vegetable Ramen uses grilled vegetables for a fun twist! Grilled veggies, a savory broth, and a jammy egg make this a satisfying bowl!
Is there anyone else out there that loves a warm bowl of soup regardless of the temperature outside? I know I can’t be the only one. We could be in the middle of a heat wave and you could still find me eating hot soup in the sun.
Although it is not quite warm here as I write this, this recipe makes me think of summertime and I am seriously thinking I am going to be making this all through the summer (and also throughout the rest of the year)!
When I think of summer, I think of grilled veggies. Specifically, I think of grilled zucchini, eggplant, and asparagus. Those veggies, for me, are summer on a plate.
I decided to use those veggies up in my ramen bowl today and boy am I glad that I did. I didn’t intend for this recipe to become a blog post but it is too darn good not to share it!
In my case today, I used up leftover grilled veggies for this dish. But even if you don’t have leftovers lying around, it takes only minutes to grill these babies up. If a grill is not something you have access too, you could also cook them in a saute pan or even roast the veggies if you feel so inclined.
What you’ll need to make Grilled Vegetable Ramen
This whole dish only takes 15 minutes to cook, largely due to the fact that every component does not require a long cook time. The veggies grill up in minutes, the egg needs only 6 minutes to reach jammy perfection, and the noodles take but a few minutes to cook!
Ingredients you’ll need:
- Veggies to grill: zucchini, eggplant and asparagus
- olive oil
- salt and pepper
- vegetable broth
- soy sauce
- sesame oil
- 225g ramen noodles (8 oz or about 2 small packages)
- eggs (as many eggs as servings you intend to serve)
- green onions
- sesame seeds
- red pepper flakes
Instructions on what to do are in the recipe card below. I won’t get into them here because they’re pretty straight forward. In a nutshell you:
- slice and grill veggies
- boil egg
- boil broth, noodles and spinach
- combine in bowl and add toppings
Simple and flavourful and oh so satisfying!
Can you swap in different ingredients?
Considering this is not your traditional ramen, there are no rules here as far as I am concerned. Add your favourite veggies if they work here and don’t ask permission! Haha!
Some of my favourite recipes have come from me experimenting with what I have on hand and swapping in my own preferences. Have fun and go with your gut! Who knows, you may come up with your new favourite recipe!
Hope you enjoy this recipe!
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Grilled Vegetable Ramen
1 small zucchini, sliced lengthwise
1 small chinese eggplant, sliced lengthwise
1 bunch asparagus, woody ends trimmed
1 teaspoon olive oil
salt and pepper
6 cups vegetable broth
3 tablespoons soy sauce
2 teaspoons sesame oil
225g ramen noodles (8 oz or about 2 small packages)
1 cup spinach
4 eggs (or as many eggs as servings you intend to serve)
2 green onions, sliced
- Optional Toppings
red pepper flakes
- Brush the zucchini, eggplant, and asparagus with olive oil and season with salt and pepper. Grill the vegetables for several minutes until they are tender. Slice into bite sized pieces and set aside.
- Bring a saucepan to a boil. Add the eggs and let them boil for 6 minutes. After 6 minutes, place eggs in cold water to stop the cooking process. Set aside.
- Meanwhile, bring the vegetable broth, soy sauce, and sesame oil to a boil in a large pot. Add the ramen noodles and spinach and boil for a few minutes until the noodles are cooked. Taste broth and add salt if needed.
- Ladle ramen noodles and broth into bowls. Top it with the grilled vegetables and sprinkle with green onion.
- Peel the eggs and slice them in half (careful not to lose the yolk as it will be soft). Place a sliced egg in each bowl. Add any additional toppings if desired and serve.