Tomato and Basil Ramen with Parmesan Crisp

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, divide the Parmesan cheese into 4 even piles. Place each pile onto the prepared baking sheet, spreading it into a thin circle.

Bake for 5-7 minutes, or until the Parmesan is melted and golden brown around the edges. Let cool completely on the baking sheet before carefully lifting off. This makes the parmesan crisps.

While the parmesan crisps bake and cool, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes and vegetable broth. Bring to a simmer.

Add the chopped fresh basil, sugar (if using), salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.

If using optional toppings such as mushrooms, spinach, zucchini, or cherry tomatoes, saute them separately and set aside.

Cook the ramen noodles according to package directions. Drain well.

Divide the cooked ramen noodles into bowls. Ladle the tomato and basil broth over the noodles.

Top each bowl with a crispy parmesan chip and any optional toppings. Garnish with extra fresh basil.

Serve immediately.