Harvest Veggie Ramen Published: December 16, 2025|Last Updated: December 16, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Harvest Veggie Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 1 1 Roasted “Pork” Tonkotsu immi packet ½ small kabocha squash, sliced into wedges ¼ small sweet potato, cubed 2 kale leaves, torn into bite-sized pieces 2 tbsp frozen corn kernels, defrosted via microwave 2 small slices of ginger ⅛ tsp turmeric Green onions, thinly sliced Cook Mode Prevent your screen from going dark Instructions Preheat oven to 425F. Add sweet potatoes and kabocha slices to a lined sheet pan. Drizzle olive oil and season with salt and pepper. Toss to evenly coat and bake in the oven for 20 minutes, or until tender and golden. Set aside. Heat a frying pan over medium high heat and add 1 tbsp olive oil. Add kale and sauté until wilted, seasoning with salt and pepper. Set aside. Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside. In the same pot, bring 2 cups of water to a boil. Add the ginger and ramen spice packet and stir to combine. Simmer for 2 minutes and then add the turmeric. Simmer for 2 more minutes. Add ramen noodles to a bowl and top with the kabocha squash, sautéed kale, sweet potatoes and corn. Pour broth all over and garnish with green onions. Enjoy!