This Creamy Sesame Ramen with Roasted Vegetables is my go-to comfort food. It's quick, easy, and seriously satisfying. I developed this recipe after a particularly stressful week at work (we all have those, right?). I needed something both nourishing and comforting, and this ramen hit the spot. Plus, it’s super customizable—throw in whatever vegetables you have on hand!

The beauty of this recipe lies in its simplicity. The roasted vegetables bring a delightful sweetness, while the creamy sesame sauce adds a rich, nutty flavor that perfectly complements the savory ramen. I've found that the toasted sesame seeds really elevate the dish—don't skip that step! What makes this ramen unique is that incredible sesame dressing, but the vegetables are also a must. I don't think I've ever tasted such well roasted vegetables! Seriously. They were that good.

Creamy Sesame Ramen with Roasted Vegetables

Name: Creamy-Sesame-Ramen-with-Roasted-Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: Asian
Ingredients: 4 cups Vegetable broth or chicken broth; 1 package Ramen noodles; 1 cup, chopped Carrots; 1 cup Broccoli florets; 1 cup Brussels sprouts, halved; 1 tablespoon Olive oil; to taste Salt and pepper; 2 tablespoons Tahini; 2 tablespoons Soy sauce or tamari; 1 tablespoon Sesame oil; 1 tablespoon Rice vinegar; 1 teaspoon Grated ginger; 1 tablespoon Toasted sesame seeds; for garnish Green onions, chopped

A quick, easy, and incredibly flavorful ramen dish featuring perfectly roasted vegetables and a creamy sesame sauce. Perfect for a weeknight dinner!

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). Chop your favorite vegetables into bite-sized pieces. I like to use carrots, broccoli, and Brussels sprouts—but honestly, anything goes. Toss the veggies with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until they're tender and slightly browned. You'll know they're ready when they're easily pierced with a fork. Don't forget to flip them halfway through—unless you enjoy unevenly cooked vegetables, that is.
Meanwhile, in a large pot, bring 4 cups of chicken broth (or vegetable broth for a vegetarian option) to a boil. Add your ramen noodles. Cook according to the package directions. We don't want mushy noodles, so keep an eye on them! Once cooked, drain the noodles, reserving about ½ cup of the cooking liquid. Set the noodles aside.
In the same pot you cooked the noodles in, whisk together 2 tablespoons of tahini, 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of grated ginger. Add a splash of reserved noodle cooking liquid. Stir until the sauce is smooth and creamy. If it seems too thick, add more liquid until it reaches the desired consistency. A bit of a tip: start with less liquid and add as needed—trust me on this one!
Add your roasted vegetables and cooked ramen noodles to the creamy sesame sauce. Gently toss to coat everything evenly. Make sure to get every noodle nicely coated in that delicious sauce. This is the most fun part—stirring everything together! It feels very therapeutic, don't you think?
Serve immediately in warm ramen bowls. Garnish with toasted sesame seeds (totally worth the extra minute!) and a sprinkle of chopped green onions if you feel fancy. Mmm, enjoy your masterpiece! You've earned it.