Instant Ramen with Veggies

Why You’ll Love This Recipe

This instant ramen with veggies recipe is the ultimate comfort food that’s ready in minutes. Not only does it come together quickly, but it’s also a flexible recipe—you can choose the veggies you have on hand, and the broth becomes more flavorful with each addition. The ramen noodles remain tender and satisfying, while the vegetables add a fresh crunch and nutritional boost. Whether you’re in a rush or just want a cozy meal, this recipe delivers both in taste and convenience.

Ingredients

• 1 packet of instant ramen noodles (flavor of choice)

• 2 cups of water

• 1/2 cup frozen mixed vegetables (or fresh veggies like spinach, carrots, bell peppers, etc.)

• 1 egg (optional, for added protein)

• 1 tablespoon soy sauce (optional, for extra flavor)

• 1 teaspoon sesame oil (optional, for a rich, nutty flavor)

• Green onions, chopped (for garnish, optional)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring 2 cups of water to a boil in a medium-sized pot.

2. Once the water is boiling, add the ramen noodles and cook according to the instructions on the package (usually about 3-4 minutes).

3. While the noodles are cooking, add your chosen vegetables to the pot. If using frozen vegetables, they will thaw and cook quickly.

4. If you’d like to add an egg, crack it into the pot once the noodles are almost done cooking. Stir gently, or let it cook as a poached egg if you prefer it whole.

5. Stir in soy sauce and sesame oil (if using) to add flavor to the broth.

6. Once everything is cooked and the noodles are tender, remove the pot from heat.

7. Serve the ramen in bowls, and garnish with chopped green onions or other desired toppings.

Servings and Timing

• Servings: 1

• Prep Time: 2 minutes

• Cook Time: 5-7 minutes

• Total Time: 7 minutes

Variations

• Protein Boost: Add cooked chicken, tofu, shrimp, or beef to make the dish more filling.

• Spicy Ramen: Stir in chili paste or red pepper flakes to give the ramen a spicy kick.

• Vegetarian: Skip the egg or opt for tofu instead to make the dish fully plant-based.

• Broth Variation: Use chicken, beef, or vegetable broth instead of water to make a richer, more flavorful base for the ramen.

Storage/Reheating

• Storage: This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The noodles may absorb some of the broth during storage.

• Reheating: To reheat, warm the ramen in a pot on the stove over low heat. Add a splash of water or broth to loosen the noodles and broth.

FAQs

Can I use fresh vegetables instead of frozen?

Yes! Fresh vegetables such as spinach, mushrooms, bell peppers, or zucchini work wonderfully in this recipe. Just chop them into bite-sized pieces and add them to the boiling water with the noodles.

Can I add more protein to the ramen?

Yes, adding protein like an egg, cooked chicken, shrimp, or tofu is a great way to make the ramen more filling and balanced. Simply add it to the pot once the noodles are nearly done cooking.

Can I use a different type of noodle?

You can swap the instant ramen noodles for other types of noodles like udon, soba, or rice noodles. Adjust the cooking time according to the noodles you choose.

How do I make my ramen spicier?

If you prefer a spicy kick, add chili paste, red pepper flakes, or a dash of hot sauce to the broth while it’s cooking. You can also top it with fresh sliced chilies.

Can I make this recipe without soy sauce or sesame oil?

Yes, you can skip the soy sauce and sesame oil, or replace them with other seasonings like fish sauce or hoisin sauce for different flavors. If you prefer a simpler broth, water and the seasoning packet alone will work.

Can I make this recipe vegan?

Yes, this recipe can be easily made vegan by using plant-based toppings like tofu or vegetables, and skipping the egg. Be sure to check that your ramen seasoning is vegan-friendly as well.

How long does this recipe take to make?

This instant ramen with veggies recipe takes about 7 minutes from start to finish, making it a quick and convenient meal option.

Can I make this dish ahead of time?

While ramen is best when freshly made, you can prepare the vegetables ahead of time and store them in the fridge. The noodles should be cooked just before serving for the best texture.

Can I use broth instead of water?

Yes, using chicken, vegetable, or beef broth instead of water adds extra flavor to the ramen and gives the dish a richer taste.

What other toppings can I add to the ramen?

Toppings like boiled eggs, nori (seaweed), sesame seeds, chili oil, or even a sprinkle of cheese are all delicious options to enhance the flavor of your ramen.

Conclusion

Instant ramen with veggies is the perfect quick meal for those looking for something satisfying, flavorful, and customizable. In just a few minutes, you can enjoy a delicious bowl of ramen packed with nutrients from fresh or frozen veggies. Whether you’re adding extra protein or spicing it up, this recipe is versatile and can be tailored to your preferences. It’s the ultimate comfort food with a wholesome twist!

Instant Ramen with Veggies

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• Author: Ava
• Total Time: 7 minutes
• Yield: 1 serving
• Diet: Vegetarian

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Description

Instant ramen with veggies is a quick, customizable, and satisfying meal that is both delicious and nourishing. This dish is perfect for busy days when you crave a warm, hearty meal but don’t want to spend much time in the kitchen. Adding vegetables boosts the flavor and nutritional value, turning a simple ramen packet into a wholesome meal.

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Ingredients

1 packet of instant ramen noodles (flavor of choice)

2 cups of water

1/2 cup frozen mixed vegetables (or fresh veggies like spinach, carrots, bell peppers, etc.)

1 egg (optional, for added protein)

1 tablespoon soy sauce (optional, for extra flavor)

1 teaspoon sesame oil (optional, for a rich, nutty flavor)

Green onions, chopped (for garnish, optional)

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Instructions

1. Bring 2 cups of water to a boil in a medium-sized pot.
2. Once the water is boiling, add the ramen noodles and cook according to the instructions on the package (usually about 3-4 minutes).
3. While the noodles are cooking, add your chosen vegetables to the pot. If using frozen vegetables, they will thaw and cook quickly.
4. If you’d like to add an egg, crack it into the pot once the noodles are almost done cooking. Stir gently, or let it cook as a poached egg if you prefer it whole.
5. Stir in soy sauce and sesame oil (if using) to add flavor to the broth.
6. Once everything is cooked and the noodles are tender, remove the pot from heat.
7. Serve the ramen in bowls, and garnish with chopped green onions or other desired toppings.

Notes

1. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. The noodles may absorb some of the broth during storage.
2. For a spicier ramen, add chili paste, red pepper flakes, or fresh sliced chilies to the broth.
3. To make it vegan, skip the egg and ensure the ramen seasoning is plant-based.
4. If you prefer, you can swap the soy sauce and sesame oil with fish sauce, hoisin sauce, or skip them entirely for a simpler flavor.
5. If you want to add more protein, cooked chicken, shrimp, tofu, or beef work well with this recipe.

• Prep Time: 2 minutes
• Cook Time: 5-7 minutes
• Category: Quick Meal
• Method: Stovetop
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 1200mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 70mg