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Easy Ramen

This ramen is very easy to make and so delicious! You will be wanting to make this every week! It is a well-balanced meal with grains, protein, and a variety of vegetables. It is very versatile, as you can include as many different vegetables that you have on hand: corn, peas, spinach, onions, and more! It does not take much time to make and is a great meal to make when you have vegetables in your fridge that you need to use up! The varieties of ramen you could make are endless! It is great for people on a budget because this recipe uses some pantry staples and you can use frozen, fresh, or canned vegetables. It is also a great way to jazz up your instant ramen packs and get more vegetables into your meal – you can just add the seasoning packet into the boiling broth near the end. Mushrooms are full of antioxidants, vitamins, and minerals, such as potassium, which can contribute to a lower blood pressure. Eggs are considered a complete protein source, which means it contains all 11 essential amino acids that humans cannot produce in their bodies but are essential for life. Eggs are also rich in vitamins and minerals, like choline, vitamin B12, and folate. Carrots contain beta-carotene, which will be converted to vitamin A in your body, and contribute to healthy eyes and a healthy heart. If you are wanting to add more fibre to your meal, try using brown rice ramen! To make this vegan, use vegetable broth and a protein substitute, like seitan or tofu.

  • Yield: 2 servings 1x


  • 1 tsp sesame oil
  • 1 tsp neutral oil
  • 2 cloves garlic, minced
  • 2 tsp ginger, minced
  • ½ cup shredded carrots
  • ½ cup bell peppers, thinly sliced
  • ½ cup mushrooms, sliced
  • 4 cups chicken/beef/vegetable broth
  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 tbsp sriracha, or to taste
  • 2 blocks of ramen noodles
  • 2 soft-boiled eggs
  • ¼ cup green onion, chopped


  1. Heat oils in a medium saucepan over medium heat. Add garlic and ginger and saute for 1-2 minutes, then add carrots, bell peppers and mushrooms and cook for another 2-3 minutes.
  2. Add broth, soy sauce, rice vinegar, and sriracha and bring to a boil. 
  3. Turn heat down to a simmer and add ramen and cook for 5 minutes (or until the noodles are cooked).
  4. Divide into two bowls and top with the soft-boiled egg, green onions, sprinkle with sesame seeds and enjoy!


Link to reference recipe :

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 12g
  • Sodium: 590mg
  • Fat: 11g
  • Saturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 112g
  • Fiber: 13g
  • Protein: 36g

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