Inspired by Ivan Ramen in NYC, the roasted tomatoes in this ramen noodles recipe bring such an amazing umami flavor to this dish. This delicious meal is gluten free, nut free and can easily be vegan by making a few minor substitutions. This is not a dish to be missed!
Set a medium saucepan over medium heat. Add the broth, scallions minus the little bit you’re reserving, soy sauce, fish sauce, sriracha, black pepper, and 4 of the 6 sliced mushrooms. Bring to a boil.
While the broth is cooking, take the remaining two sliced mushrooms, the sliced tomatoes and sliced broccoli and place them on a baking sheet. Drizzle with olive oil and bake at 450 degrees Fahrenheit for 10-15 min until veggies are slightly charred.
While the veggies are roasting, make the soft boiled eggs. Bring a small saucepan of water to a boil. Gently place in the two eggs. Be careful not to splash yourself with hot water. Cook for 6 and a half minutes and then immediately place the eggs into cold water.
Once broth is boiling, turn the heat to low and start cooking your gluten free rice noodles according to the package. Once noodles are cooked, divide them between two bowls. Ladle the broth on top of the noodles and place your roasted veggies and eggs sliced in half, on top. Garnish with the extra scallions and some fresh black pepper. Enjoy!
NOTE: To make this recipe vegan, use vegetable broth, replace the fish sauce with an extra teaspoon of gluten free soy sauce and omit the eggs.