Ramen Noodles with Vegetables Recipe
Craving cozy noodles fast? This ramen noodles with vegetables recipe is a warm, slurpy bowl packed with color, crunch, and big comfort—ready in minutes.
Equipment
- Medium pot (for broth)
- Small pan or skillet (optional, for sautéing veggies)
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Tongs or chopsticks
- 2 large bowls
- Spoon (for tasting)
Ingredients
For the broth
- 3 cups Vegetable broth (or water + 1 veggie bouillon cube)
- 2 tbsp Soy sauce
- 1 tbsp Miso paste (optional but tasty)
- 1 tsp Sesame oil
- 2 Cloves garlic (minced)
- 1 tsp Fresh ginger (or 1/2 tsp ginger powder)
- 1 tsp Chili paste or sriracha (optional)
- 1 tsp Rice vinegar or lime juice (optional, for a bright finish)
For the ramen
- 2 packs Ramen noodles (discard seasoning packets)
Vegetables
- 1 cup Mushrooms, sliced
- 1 cup Broccoli florets (small pieces cook faster)
- 1 Medium carrot, thinly sliced (matchsticks are great)
- 1-2 cups Baby spinach (or chopped bok choy)
- 3 Green onions, sliced (save some for topping)
Toppings (optional but fun)
- 1 tbsp Toasted sesame seeds
- 1 sheet Nori (seaweed), torn
- Soft-boiled eggs
Instructions
Prep Everything
First of all, wash your veggies and chop them all. Cut broccoli into small pieces, slice mushrooms, and slice the carrot thin so it cooks fast. Set toppings aside. This step keeps the cooking smooth and fast.
Build a Quick, Cozy Broth
Now put the pot on medium heat and add sesame oil. Then stir in ginger and garlic for 30 seconds. Wait until it smells amazing. Now pour the vegetable broth and add soy sauce and miso paste (if you are using). Then stir them so well that they blend in. If you prefer heat, add chili paste now. If you are making for kids, then avoid adding chili paste. Then bring it to a gentle simmer.
Cook the Veggies in the Broth
It's time to add slices of carrot, mushrooms, and broccoli to the simmering broth. Then cook them about 3-4 minutes until the carrots start to soften and the broccoli turns bright green.
Add the Ramen Noodles
Drop in the ramen noodles and cook for 2-3 minutes. You can check the package to determine how much time your particular ramen noodles need to get cooked. Don't forget to use tongs or chopsticks to loosen the noodles. If you do that, they won't clump. Keep the broth at a gentle heat, not a wild boil.
Finish with Greens and Taste
It's time to stir in spinach or bok choy and most of the green onions. Cook 30-60 seconds more, taste the broth, and adjust saltiness. You can put more soy sauce, a splash of vinegar, or lime for zip. You can add more chili for a kick.
Serve and Top
Now it's time to serve. Divide veggies, noodles, and broth into two bowls. Top them with the remaining green onion or sesame seeds. Serve it hot to feel the warmth of this ramen noodles with vegetables recipe.
Notes
This ramen noodles with vegetables recipe is a super flexible dish that you can make at home anytime. You don't have to stress if you are missing a veggie, you can use whatever you have: corn, cabbage, snap peas, or zucchini all work fine.
If you want some extra flavor, sauté the mushrooms for 2-3 minutes in a pan before adding them to the broth. It will make them richer and a little browned. If you want to make this recipe more filling, add tofu cubes.
If you feel your broth tastes flat, then you can add a tiny splash of lime or rice vinegar to wake it up fast.