My Easy One-Pot Vegan Ramen is a warming and nourishing meal. It's fast and straightforward to put together, making it perfect for a lazy afternoon lunch or dinner. Put together by gathering a couple of mushrooms, my favorite gluten-free noodles, your favorite green, like spinach or bok choy, and vegetable broth.
One-Pot Ramen Basics
There are a few options here; you can make your broth from scratch or buy it in the carton. My Immune-Boosting + Healing Vegetable Broth recipe works great; based on your pallet, you might want to omit the red chili unless you like the spice!
For the store-bought broth, ensure you are looking at the ingredients. There are a lot of brands that add in preservatives, stabilizers and I've even seen dyes - no Bueno. A brand I trust (and FYI, I have no affiliation, I enjoy consuming clean food, and I have total respect for companies doing it right) is Pacific Foods.
Can we throw away the ramen noodles in Styrofoam cups? Yes, ok! I found Lotus Foods Organic Ramen Noodles a couple of years ago and go out of my way for ramen because #1 they are gluten-free being made from rice #2 they have the perfect texture, and they don't get overly mushy or fall apart.
I find that white beech, enoki, and shitake are the best mushroom companions for ramen. They cook in the broth within minutes and absorb a lot of the broth flavor. If you cannot find these mushrooms at your grocery store, check out the local Asian market or google if there is a fungi supplier near you, many restaurants use them!
Press and cube it if you're into tofu, then add it in! It will cook within 3 minutes when the broth is hot.
I usually grab baby bok choy, but my store has been consistently out. I cut the ends off and threw it in at the very end. My other favorite is large leaf spinach if you can't get bok choy. Get creative with this section of the produce department; what green haven't you tried?
My favorite addition is my Sweet + Spicy Chili Sauce drizzled over the top. If you're keeping this recipe quick and easy sweet chili sauce has a delicious flavor!
This straightforward, easy ramen recipe can be used as a staple in your plant-based meal rotation! Please don't hesitate to reach out with any questions or comments below. Happy cooking 🙂
[lt_recipe name="Easy One-Pot Vegan Ramen" servings="1" cook_time="10M" total_time="10M" summary="My Easy One-Pot Vegan Ramen is a warming and nourishing meal. It's fast and straightforward to put together, making it perfect for a lazy afternoon lunch or dinner. Put together by gathering a couple of mushrooms, my favorite gluten-free noodles, your favorite green, like spinach or bok choy, and vegetable broth." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2022/02/DSCF4225-200x300.png" ingredients="1-2 gluten-free ramen noodles, see above for brand I prefer;4 cups vegetable broth; 4-6 shitake mushrooms, chopped;1 package white beech mushrooms;1 package enoki mushrooms;6-8 cubes firm organic tofu;1 handful greens, spinach or bok choy;3 tablespoon sweet +spicy chili sauce or sauce of your choice!;1 tablespoon green onions;" ]Bring vegetable broth to a boil, then turn on medium heat.;Place noodles in broth and wait 4 minutes.;Use a fork to separate the noodles and continue cooking for three more minutes.;Immediately add tofu and mushrooms. ;About a minute before removing from heat, add in your greens.;Serve in a large bowl with green onions as garnish and drizzle with sauce.;Allow it to cool before tasting and enjoy![/lt_recipe]