10 min ramen

10 Minute Colourful Ramen

gluten free, vegan, dairy free, egg free, refined sugar free
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Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 1 person


  • 1 tbsp olive oil
  • 1/2 small red onion diced
  • 1 small garlic clove crushed
  • 1/2 thumb sized piece of ginger thinly sliced
  • 400 ml veg stock good quality
  • 3 broccoli florets sliced in halves
  • 3 chestnut mushrooms sliced
  • 1 small carrot peeled lengthways
  • 50 g fine rice/glass noodles I use Vermicelli
  • 1 tsp tamari optional
  • 1/2 Juice of lime
  • 1 bok/pak choy
  • Handful fresh parsley optional
  • Red chilli sliced (optional)
  • Pinch sesame seeds optional


  • Firstly prepare the veg as instructed above
  • Heat a small pot on a medium heat with the olive oil, red onion, crushed garlic, ginger and a pinch of black pepper for 1 minute until sizzling
  • Pour in the veg stock then add the broccoli, mushrooms, carrot and bring to a boil for a couple minutes
  • Add the noodles, tamari (optional), lime juice and stir. Boil for a further minute
  • Now turn off the heat and add the bok/pak choy and place the lid on the pot and let sit for a couple minutes (this steams the bok/pak choy)
  • Simply pour the soup into a deep bowl and side with fresh parsley, fresh lime and top with sliced chilli and sesame seeds.


You can add tofu, chicken or prawns to this if you wish (just cook separately and add at the end)
You could easily prep this and store in a large glass jar overnight in the fridge to take to work the next day. Just reheat it in a microwave!