Pin It I started upgrading instant ramen during college when my budget was tight but I craved something that felt alive on the plate. One night I tossed in a handful of frozen peas from the back of the freezer, and suddenly the broth turned sweeter and the whole bowl looked brighter. That small act of adding color changed how I thought about quick meals. Now, every time I hear the water boil, I reach for those peas without thinking.
I remember making this for a friend who came over after a long shift, too tired to talk much. We sat at my tiny kitchen table, slurping noodles and watching steam curl up toward the ceiling. She looked up halfway through her bowl and said it tasted like someone cared, which is maybe the best compliment Ive ever gotten for something so simple.
Ingredients
- Instant ramen noodles: The foundation of this dish, and you can use any brand you like, though I prefer ones with thinner noodles that soak up broth faster.
- Frozen peas: They cook in seconds and bring a subtle sweetness that balances the salty broth beautifully, plus they never go bad in the freezer.
- Frozen mixed vegetables: Carrots and corn add texture and color, and using frozen means no prep work or wilted produce in the cridge.
- Green onions: Slice them thin and add half during cooking and half at the end for a layered, fresh bite that cuts through richness.
- Garlic: Just two cloves minced and sauteed for thirty seconds will fill your kitchen with warmth and make the broth taste deeper.
- Vegetable broth: Low sodium gives you control over the salt level, and it makes the soup feel more homemade than just boiled water.
- Soy sauce: This is where the umami lives, so dont skip it, and feel free to add a splash more if you like things savory.
- Sesame oil: A teaspoon is enough to coat the garlic and perfume the entire pot with that toasty, nutty aroma.
- Eggs: Soft boiled or poached, they turn this into a full meal, and the runny yolk mixes into the broth like liquid gold.
- Toasted sesame seeds: They add a quiet crunch and a hint of earthiness that makes each bite feel finished.
- Chili flakes or sriracha: I like a little heat to wake up my taste buds, but you can leave this out or go heavy depending on your mood.
Instructions
- Bloom the garlic:
- Heat the sesame oil in a medium saucepan over medium heat, then add the minced garlic and stir for about thirty seconds until it smells toasty and golden. Dont let it burn or it will turn bitter and ruin the broth.
- Build the broth:
- Pour in the vegetable broth and soy sauce, then bring everything to a gentle boil. The steam should start rising and the kitchen will smell like a hug.
- Cook the vegetables:
- Add the frozen peas and mixed vegetables straight from the freezer and let them simmer for two to three minutes until they soften and brighten. You dont need to thaw them first, which is one of my favorite shortcuts.
- Add the noodles:
- Drop in the ramen noodles and cook according to the package instructions, usually two to three minutes, stirring gently so they dont clump. If you want to use the seasoning packet, add half now and taste before adding more.
- Finish with green onions:
- Stir in half of the sliced green onions and taste the broth, adding a little extra soy sauce if it needs more depth. The green onions will soften slightly and perfume the soup.
- Serve and garnish:
- Divide the noodles and vegetables between two bowls, then top each with a soft boiled egg, remaining green onions, sesame seeds, and chili flakes or sriracha. The toppings are where you make it yours.
Pin It One rainy afternoon, I made this for myself and stood at the counter eating it straight from the pot, watching the rain streak down the window. The warmth of the bowl in my hands and the smell of garlic and sesame made me feel less alone, and I realized that cooking, even something this quick, is a way of taking care of yourself.
How to Customize Your Bowl
Ive made this with edamame instead of peas when I wanted more protein, and Ive added handfuls of spinach that wilt right into the broth in the last minute. Sometimes I crack a raw egg directly into the hot soup and stir it gently so it forms silky ribbons. You can also add leftover rotisserie chicken or crispy tofu if you want something heartier, and Ive even thrown in a spoonful of miso paste when I had it on hand.
What to Do with Leftovers
The noodles will soak up the broth if you store them together, so I learned to keep the noodles and broth separate if I know Im saving some for later. Reheat the broth on the stove and drop the noodles in just before serving, or make a fresh batch of noodles and pour the leftover broth over them. The vegetables and toppings can be stored in a small container and added back in when you reheat, and the whole thing comes back to life in minutes.
Serving Suggestions and Pairings
I like to eat this with a small side of pickled vegetables or kimchi, which adds a sharp, tangy contrast to the rich broth. Sometimes I set out a little dish of extra chili oil or a wedge of lime for people to squeeze over their bowls. If Im feeding a crowd, I set up a topping bar with soft boiled eggs, sesame seeds, green onions, and sriracha so everyone can build their own bowl exactly how they want it.
- Serve with a cold glass of iced green tea or a light beer to balance the warmth and salt.
- Add a side of steamed dumplings or spring rolls if you want to make it feel like a full Asian inspired meal.
- Finish with fresh fruit like sliced mango or lychee for a clean, sweet ending.
Pin It This recipe taught me that comfort doesnt have to be complicated, and that a few good ingredients added with intention can turn something ordinary into something you look forward to. I hope it becomes one of those dishes you make without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas can be substituted; just adjust cooking time to avoid overcooking and preserve their texture.
- → Is it possible to make this gluten-free?
Use gluten-free noodles and tamari instead of soy sauce to maintain flavor while avoiding gluten.
- → How can I add protein to this dish?
Consider adding tofu, shredded chicken, or soft-boiled eggs for extra protein and satiety.
- → What vegetables pair well with frozen peas here?
Mixed vegetables like carrots, corn, and green beans complement the peas and add texture and color.
- → Can this dish be prepared vegan?
Omit eggs and use vegetable broth with vegan noodles to keep the dish plant-based and flavorful.
- → How do I balance seasoning for best taste?
Taste the broth before serving and adjust soy sauce as needed; sesame oil and garlic add aromatic depth.