Veggie Ramen (with Legit Eggs)

March 25, 2015 Corrie Anderson

I had a mission when we went to New York City. That mission was eating at a Momofuku restaurant. I was determined. On our very last day, we walked right past má pêche approximately seven times. I just happened to turn around and the má pêche sign caught my eye.

Our meal was DELECTABLE. Every single part of our meal was superb. I mean even the little flakes on our broccoli.

Since then, all I want to do is eat Ramen. (Luckily, Two Ten Jack graced us with their presence here in Nashville not too long ago.) So I ordered Ivan Ramen's cookbook. Did you know that making broth requires DAYS, not even hours, but DAYS to make? I totally respect that. I will probably add that to my 30 in 30 list. But in the meantime, I'm starving, and don't have days to make broth.

I took a few short cuts, especially with the broth. Added some roasted sweet potato, which is DELIGHTFUL, but not the most ramen-authentic thing in the world. You know what was authentic? The soft boiled egg with runny yolk. A perfect pillowy island with golden streams of yolk pouring out. Timing is key. You have to keep an eye on the timer!

Make this for dinner ASAP! Would be a great meatless Monday dinner! When you make this, take a photo of your creation, make sure you are following me on Instagram at @corrielanderson, tag me, and use #itsallofit. OR let me know what you think by leaving me a comment below!

VEGGIE Ramen

Recipe Author: Corrie Anderson

Recipe Type: Lunch or Dinner

Serves: 4

Printable Recipe

INGREDIENTS

2 sweet potatoes, peeled and cubed
½ onion, cut into wedges
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 teaspoon cumin, coriander, cayenne, chili powder, freshly ground black pepper, and sea salt
1 1/2 teaspoon toasted sesame oil
2 - 3 tablespoons ginger, grated
2 small garlic cloves, grated
4 cups vegetable broth (Chicken or Miso broth will work well too!)
2 cups water
1 - 2 limes
3 - 4 ramen noodle cakes
1 cup carrots, cut into thin strips
1 cup edamame, shelled
1 cup corn, fresh and roasted if possible, but frozen works well too!
½ cup scallions, chopped
4 eggs

INSTRUCTIONS

Preheat oven to 440. Put a sheet of parchment paper on a baking sheet. Cover pan with sweet potato cubes and drizzle with olive oil. Sprinkle sweet potatoes with spice mix. Bake for 20 minutes, and then add onion wedges. Bake for 10 – 20 minutes or until browned.
Add two teaspoons of toasted sesame oil to a large pot. Add grated ginger and garlic and cook for about two minutes. Then add broth and stir. Cook for 5 minutes. Next add carrots. Squeeze juice from one lime into broth. At this point, the mixture should be simmering. When broth tastes delicious, add noodles and keep it simmering while you cook your eggs.
In a medium pot, bring 2 cups of water to a boil. Add eggs to boiling water and set a timer for 5 minutes. After 5 minutes, take eggs out of the water and let them cool for a little bit. Peel egg once it has cooled enough to handle.
Scoop some broth/noodle mixture into a bowl. Add a small (or large, depending on if you plan to share) scoop of roasted sweet potatoes and onions, edamame, corn, and scallions to the bowl. Finally, add egg and cut in half. Squeeze lime wedges over for added flavor!