Quick and Easy Vegetable Ramen (15-Minute Recipe)

Craving ramen but don’t have the soup packet? Don’t worry—this quick and easy Vegetable Ramen is the perfect lunch fix. If you have a pack of ramen noodles and a few condiments in your pantry, you’re just 15 minutes away from a cozy bowl of deliciousness.

Whether you’re a busy parent, working from home, or simply want something warm and satisfying without the fuss, this simple ramen recipe hits the spot. Plus, it’s a great way to use up veggies sitting in your fridge!

🥢 Why You’ll Love This Recipe

Quick & Easy: Ready in just 15 minutes!
No Soup Packet Needed: Make a tasty broth from scratch using pantry staples.
Veggie-Packed: A light and comforting meal filled with everyday vegetables.
Customizable: Use whatever vegetables or toppings you have on hand.

RECIPE

Servings: 2-3

Time: 15 min

Ingredients:

1/8 head of cabbage
1 small carrot
1/4 onion
1 pc bok choy
1 pack ramen noodles
green onion
1 boiled egg

For the Soup

2 cups water
1/2 tbsp torigara (Japanese chicken stock powder)
1 tsp soy sauce
1 tbsp sesame oil
black pepper
grated ginger

Instructions:

Prep the Veggies:
Cut cabbage, carrot, and onion, and chop green onion
Stir-Fry:
In a heated pot, add sesame oil and stir-fry the vegetables for 2-3 minutes until slightly softened.
Make the Soup:
Add 2 cups of water, torigara, soy sauce, and the ramen noodles directly into the pot.
Add grated ginger if desired.
Let everything cook together for about 2 minutes, or until the noodles are tender.
Finish:
Season with black pepper, garnish with chopped green onion, and drizzle with a little more sesame oil if you like.
Top with a boiled egg and serve hot!

ingredients shopping

Tips & Variations

No torigara? Substitute with chicken bouillon or a dash of dashi powder.
Make it vegetarian: Use vegetable broth instead of torigara chicken soup base.
Add protein: Toss in tofu cubes, leftover chicken, or even shrimp for extra protein.
Spice it up: Add chili oil or a spoonful of miso paste for a flavor boost.