The easiest Japanese ramen noodle soup you can make. It’s a cheat’s version using pasta and other store-cupboard ingredients along with whatever fresh vegetables you have to hand. Even though this easy one pot ramen is made in a trice, it’s super delicious, healthy and vegan too.
Sometimes authenticity is desirable, but more often than not you just want an easy-to-make nutritious and delicious meal that everyone can enjoy. This easy one pot ramen is not only super tasty, but it’s fun to eat too. It’s a bowlful of savoury delectability that we turn to again and again. Warning, bibs may be needed.
What is Ramen?
Ramen is a traditional Japanese noodle soup made with meat, fish or seaweed broth. Although we tend to call it a soup, it’s actually quite a hefty meal.
Easy One Pot Ramen
Traditional ramen can be a bit fiddly to make as it requires a number of different processes. And you need ramen noodles which are a bit specialised and expensive. My vegan ramen is super easy to make as it’s all prepared in the one pot. I’ve never been a fan of excessive amounts of washing up. It’s really quick too and can be on the table in as little as fifteen minutes.
I make my vegan cheat’s version of ramen with wholemeal spaghetti pasta. The advantage to this is that it’s usually easy to get hold of and you don’t need to cook it separately.
I make my easy one pot ramen with a seaweed and miso broth. Kombu is the kingmaker of Japanese broths. If you have some lurking in the larder, so much the better, but most seaweed will provide a good flavour as well as nutrients. Soy sauce is a must. I use tamari which has a rich depth of flavour and isn’t muddied by the addition of wheat. I find you need less of it as a consequence.
Easy One Pot Ramen Method
So you start by bringing some water to the boil in a large pan along with kombu or other seaweed, salt, soy sauce, ginger and garlic. As soon as the water is boiling, add the spaghetti, mushrooms and sesame oil. I like to use shiitake mushrooms when I can get hold of them. But any edible mushrooms you can get hold of should be fine. Even dried would work if you add them at the same time as the kombu. Whilst this is cooking prepare the veg.
You can use whatever veg you like, but I’ve gone with carrot and broccoli for this recipe. Julienne the carrots and add to the pasta along with the tofu. Five to eight minutes before the pasta is ready, add the broccoli. Cooking time will depend on how small your florets are and how well done you like them.
I didn’t use quite enough water in the ramen bowl shown here, so it’s hard to see the broth. But it is there. The recipe rectifies this deficiency.
When the pasta is done to your liking, turn the heat off. Wait for the broth to stop bubbling and stir in the miso. Ladle into bowls and serve with chopped spring onions and a squeeze of lime. And don’t forget those bibs.
Other Noodle / Pasta Recipes You Might Like
- Easy romanesco pasta with lemon & garlic
- Miso marinated tofu with My Pasta’s Last Stand
- Samurai samphire noodles with miso marinated tofu
- Sicilian pasta salad with tomatoes, olives & fresh herbs
- Simple laksa noodle soup
- Spicy peanut butter noodles with steamed vegetables
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy one pot vegan ramen, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Easy Vegan One Pot Ramen. PIN IT.
Easy One Pot Ramen Noodles – The Recipe
Easy One Pot Ramen Noodles
- 800 ml water
- ¼ tsp sea salt
- 2 cm strip dried kombu measuring about 4 cm or use whatever seaweed you have
- 25 g piece root ginger – finely chopped
- 1 clove garlic – finely chopped
- 1 tbsp soy sauce (I use tamari)
- 180 g wholewheat spaghetti pasta
- 50 g shiitake mushrooms – sliced or whatever mushrooms you can get hold of
- 1 tsp sesame oil (optional)
- 200 g tofu – cubed
- 2 carrots or 1 large one – julienned. No need to peel.
- ½ head of broccoli (calabrese) – cut into florets
- 1 tsp dark miso
- 2 spring onions – finely chopped
- 1 lime – halved
- Bring the water to the boil in a large pot along with the kombu, salt, ginger, garlic and soy sauce.
- Once boiling add the spaghetti, mushrooms and sesame oil, if using. Bring the pan broth back to the boil, then simmer with the lid on for a couple of minutes. Make sure it doesn't boil over as you don't want to lose any of that precious broth.
- Prepare the veg whilst the pasta is cooking.
- Add the carrots and tofu and continue to simmer with the lid on for another couple of minutes.
- Add the broccoli florets and cook until the pasta is al dente or done to your liking.
- Turn the heat off and wait for the broth to cease boiling. Stir in the miso. You may need to dilute the paste in a little of the broth and give it a good stir before adding to the pan so it doesn’t go lumpy. It will depend on the type of miso.
- Ladle into two large bowls, discarding the kombu when you spot it. Scatter the spring onions over the top. Serve with half a lime per bowl to squeeze over the top.
I’m sharing this easy one pot ramen with Curly’s Cooking for #CookBlogShare.