This ramen capitalizes on winter vegetables by making them the stars. Roasted carrots become part of the broth, and roasted purple cabbage and sweet potato medallions become the jewels on top. Hearty, without being heavy. Perfect for a cold winter's day!
Preheat the oven to 400 degrees Fahrenheit as you prep your vegetables (carrot, purple cabbage, sweet potatoes). Lay them out in a single layer on a baking sheet. You can brush them with a bit of neutral oil (like walnut oil), if you want, but I don't use oil when roasting mine.
Roast the vegetables in the preheated oven for approximately 40 minutes, flipping them over after 20 minutes, until they are tender. The carrots may take longer. If that is the case, simple move the finished vegetables to a plate and return the carrots to the oven to continue roasting. Set aside.
Put the roasted carrots in a blender, along with the kombu shiitake dashi, and puree until completely smooth. Set aside.
In a medium size pot, over medium heat, add the sesame oil, ginger, and garlic and saute for 2 minutes, or until the ginger and garlic are fragrant.
Add the soy sauce, mirin, salt, sugar, and carrot dashi, and stir to combine, then add the sliced shiitake mushroom caps, reserved from making the dashi. Let the broth simmer for a few minutes, then keep the broth at a low simmer until you are ready to serve the ramen.
Cook the noodles according to the package directions, to al dente. (The noodles will get a bit softer once they are added to the soup.) Drain the noodles completely and divide them between 4 bowls.
Pour the broth (with the sliced shiitake mushrooms) over the noodles in the bowls. Top with slices of roasted cabbage and sweet potato, as well as any other toppings you want to add. Serve immediately.