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Murielle Banackissa

One Pot Green Ramen for One

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15 mins Prep: 5 mins Cook: 10 mins
Serves 1

Satisfying and comforting, this ramen features vibrant edamames and peas and delightful umami, tangy, and smokey flavors. Garnished with bright green onions and a touch rich chili oil, this 15-minute bowl is a great way to add a little luxury to any weekday lunch.


  • 2 cups water
  • 1 tsp vegetable broth concentrate (I like Better than Bouillon)
  • 1 pack of ramen (I like the ones from Lotus Foods)
  • 1 tbsp rice vinegar
  • 1 1/2 tsp tamari
  • 1 tsp vegetarian oyster sauce
  • 1 tsp dark miso
  • 1/2 tsp chili garlic sauce
  • 1/4 tsp maple syrup
  • 1/4 tsp sesame oil
  • 1/2 cup shelled frozen edamames
  • 1/2 cup frozen peas
  • 1 tsp - 1 tbsp chili oil (I made my own following this recipe)
  • Sliced green onions , for serving
  • Black and white sesame seeds , for serving
  • Chili flakes , for serving


  1. Step 1

    Add the water and vegetable broth concentrate to a medium pot. Stir until the concentrate is mostly dissolved and bring to a boil on high heat.

  2. Step 2

    Carefully add the ramen to the pot and cook for 3 minutes or until al-dente.

  3. Step 3

    Reduce the heat to medium.

  4. Step 4

    Stir in the rice vinegar, tamari, vegetarian oyster sauce, miso, chili garlic sauce, maple syrup, and sesame oil. Give the ramen a toss too, to separate it.

  5. Step 5

    Add the frozen shelled edamames and frozen peas and cook until warm, but still bright green.

  6. Step 6

    Taste the broth and adjust seasonings to your liking by adding more tamari, chili garlic sauce, or sesame oil.

  7. Step 7

    Transfer to a bowl and garnish with a drizzle of chili oil, sliced green onions, sesame seeds, and chili flakes. Enjoy!

Common Questions & Swaps

  • What if I don’t have vegetable broth concentrate? You can use half a cube of bouillon, 2 cups of low sodium vegetable broth, or 1 cup of full sodium vegetable broth + 1 cup of water.

  • Can I replace the rice vinegar with another kind of vinegar? I would advise against it. But you could use 1-2 teaspoons of lime juice instead.

  • Can I use soy sauce instead of tamari? Yes, but start with 1 teaspoon and add more of it if desired.

  • What can I use instead of chili garlic sauce? Sriracha works well.

  • For the frozen veggies, you can replace the peas or edamames with corn for tasty results.

Overhead of One Pot Green Ramen for One
Overhead of One Pot Green Ramen for One

When I think of a comforting dish, soups, noodles, and ramen always pop to mind.

Many ramen recipes can take quite some time to put together, especially if the broth is left simmering on the heat for a while.

But this recipe is a little different. It can be prepared in 15 minutes for lunch or dinner.

I love the idea of preparing this main for lunch though. For me it has been a great way to step away from work for a little bit and spend some time doing an activity that grounds me: cooking.

That is why, since I came up with this recipe a few weeks ago, it has been on rotation in my kitchen. I have made it for myself, doubled and even tripled it on occasions that I had family over.

Bonus: The presentation is quite striking with the beautiful hues of green, beige, and red, all dancing around each other with every bite.

Macro of dried red chilis
Overhead One Pot Green Ramen for One surrounded by dried red chilies, chili oil, and chopsticks

When it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Swaps & Comments section.

Water + Vegetable broth concentrate: I like to Better than Bouillon to infuse a first layer of flavor to my broth.

Ramen: My preference is using gluten-free ramen from Lotus Foods as they keep their shape and are rather chewy. Plus they add some nice texture to the bowl as a whole.

Rice vinegar: It adds a kick of acidity that complements well the other richer ingredients.

Tamari: Tamari adds umami and salt to this dish, really rounding up the flavors nicely.

Vegetarian oyster sauce: It gives the broth a little mushroom undertone that I like and adds a nice color to the liquid.

Miso: I added a touch of miso for more salt and a subtle fermented flavor.

Chili garlic sauce: This sauce adds a nice kick to this recipe and a garlicky flavor as well.

Maple syrup: I added it to balance out the saltiness of the dish.

Sesame oil: Smokey and rich, this oil is a true flavor booster here.

Shelled frozen edamames: Cooked all together with the rest of the ingredients, edemames add some substance to this ramen, making it more filling.

Frozen peas: Apart from adding color and texture, the peas in this dish add a lovely sweetness.

Chili oil: I made my own following this recipe. The chili oil adds a layer of luxury, richness, and spice that I think this dish really needs.

This recipe truly makes me so happy as not only is it a great lunch option on busier work days for me, but it also represents so well the type of recipes that I want to create more of: recipes that encourage the maker to slow down and be present in the cooking process and to view cooking as a sacred activity and one that deserves to be celebrated.

I hope that if you try making this recipe, you share about it on social media and tag me (@muriellebanackissa).

Happy cooking ✦