One-Pot Veggie Ramen

One-Pot Veggie Ramen

Class Recipes


  • 8 cups (2 quarts) low sodium vegetable broth or chicken broth
  • 1 carrot, thinly sliced into rounds
  • 1 yellow onion, small dice
  • 3 cloves garlic, sliced thin
  • 1-inch ginger, grated (about 1 tablespoon)
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 2 cups cabbage, thinly slicked
  • 1/2 pounds broccoli, cut into small pieces
  • 4 packets instant ramen noodles (discard flavor packets)
  • Sriracha (optional)


1. To a large pot add the veggie broth. Thinly slice the carrots into rounds, and dice the yellow onion. Add the sliced carrots and white scallion to the broth. Slice garlic very thin, and grate ginger; add both to the broth. Add the soy sauce and Sriracha (optional) to the pot. Bring the liquid up to a simmer, and lower the heat and simmer the broth for 10 minutes.

2. Add the lime juice, add in cabbage, broccoli and instant ramen noodles to the pot. Simmer gently for 4-5 more minutes. Turn off the heat, cover the pot with a lid, and let the soup rest for 5 minutes.

3. Serve the ramen ladled into bowls and enjoy!

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