Dinner

Easy Ramen in 30 Minutes Recipe

Name: Easy Ramen in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 tablespoon Toasted Sesame Oil; 3 cloves Garlic, minced; 1/2 teaspoon Fresh Ginger, grated; 6 cups Vegetable Broth; 1/4 cup Soy Sauce; 1/4 cup Dried Seaweed; 2 tablespoons Peanut Oil; 3 cups Mushrooms, sliced; 1 block Smoked Tofu, cubed; Salt, to taste; Ground Black Pepper, to taste; 8 ounces Soba Noodles; 3 cups Mixed Vegetables (e.g., carrots, bok choy, bell peppers); 1 bunch Scallions, chopped; 1 tablespoon Sesame Seeds

ByHailey Reed December 17, 2025December 17, 2025

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Introduction

This easy ramen recipe comes together in just 30 minutes, combining flavorful broth, tender mushrooms, smoked tofu, and fresh vegetables. It’s a comforting and nutritious meal perfect for any day of the week.

A white bowl with blue dots around the rim holds a layered soup with three thick slices of tofu sprinkled with red chili flakes and white sesame seeds on top, dark brown broth covering the base, fresh bright green spinach leaves on one side, and dark brown cooked mushrooms with sesame seeds near the bottom. Two brown chopsticks with green and gold patterned tops rest on the bowl. In the background, a white bowl filled with noodles sits on a white marbled surface with a blue and cream floral cloth underneath. Two small white dishes, one with a wooden spoon and dark sauce, the other with red chili flakes, are partially visible in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Toasted Sesame Oil
3 cloves Garlic
1/2 teaspoon Fresh Ginger
6 cups Vegetable Broth
2 tablespoons Peanut Oil
3 cups Mushrooms
1 block Smoked Tofu
Salt, to taste
Ground Black Pepper, to taste
1/4 cup Soy Sauce
1/4 cup Dried Seaweed
8 ounces Soba Noodles
3 cups Mixed Vegetables
1 bunch Scallion
1 tablespoon Sesame Seeds

Instructions

Step 1: Heat toasted sesame oil in a medium saucepan over medium-high heat. Add garlic and fresh ginger, cooking until fragrant.
Step 2: Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Step 3: While the broth simmers, heat peanut oil in a large skillet over medium-high heat.
Step 4: Add mushrooms and smoked tofu to the skillet. Cook mushrooms until golden brown (about 10–15 minutes) and tofu until heated through (5–10 minutes). Season with salt and ground black pepper.
Step 5: Stir soy sauce and dried seaweed into the simmering broth, then set aside.
Step 6: In a large pot of salted boiling water, cook soba noodles until al dente. Drain and divide noodles between four bowls.
Step 7: Add mixed vegetables to the bowls.
Step 8: Reheat the broth if necessary, then ladle it over the noodles and vegetables in each bowl.
Step 9: Top each bowl with the cooked mushrooms, tofu, sliced scallions, and sprinkle with sesame seeds.

Tips & Variations

For extra depth, add a splash of rice vinegar or chili oil to the broth before serving.
Swap smoked tofu with tempeh or cooked chicken for a different protein option.
Use fresh ramen noodles instead of soba for a more authentic texture.
Add a soft-boiled egg as a garnish for added richness.

Storage

Store leftover broth and cooked ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess. Reheat the broth and toppings on the stove before assembling fresh bowls.