One Pot Vegetable Ramen

During the colder months, I can’t get enough of comfort food. It’s the bowls of pasta, ladles of soup or creamy mashed potatoes that make me feel really warm inside. To this day, one of my favorite comfort foods is spaghetti and meatballs.


And of course, nothing compares to my mom’s spaghetti and meatballs. Oh, my goodness. How is it that everything tastes 125% better when your Mom makes it? I hope that once I have a child all of Mom-ness will just magically appear within me. Because I swear, every ham sandwich, pudding cup, and glass off O.J. tasted better when I was a kid when it came from my Mom. And real talk now that I'm 30...not much has changed.


Another meal that I can remember us having around the house when I was younger was ramen noodles. That, I admittedly pronounced as RAY-MEN noodles up until like, yesterday. (LOL!) But I guess we got fancy and started calling it RAH-MEN...which, either way, tasted damn good back then.

But, now that I've been cooking on my own for a few years and have been remixing my childhood favorites as healthier meals - I think it's about time I tackled ramen. What do you say?


This meal is delicious. Let's just call it what it is. And the great thing about it is that there are so many options & variations you can use when you make it.

No dietary restrictions? Use the noodles from the ramen noodle packets!

On Whole30? Use spaghetti squash or zoodles!


Not a fan of kale? Substitute spinach!

Want some protein? Add in shredded chicken! Or shrimp!

See? I told you that you could crazy with this recipe. And crazy we will get, friends! Here we go.


One Pot Vegetable Ramen (Whole30 Friendly)


  • 2 tablespoon sesame oil

  • 3 teaspoons grated ginger

  • 4 teaspoons grated garlic

  • 4 cups chicken broth (could use any broth here. For Whole30 - check your labels!)

  • 4 cups water

  • 4 ounce dried shiitake mushrooms

  • 1/2 cup chopped green onions

  • 2 cup chopped kale (or spinach)

  • 1 cups shredded carrot

  • Noodle options:

    • 1 roasted spaghetti squash*

    • 1 spiralized zucchini/squash/sweet potato noodle *



  • Preheat oven to 400 degrees

  • Cut squash in half

  • Scoop out the guts & toss

  • Drizzle with olive oil & season with salt & pepper

  • Place face down on a greased baking sheet

  • Roast for 20-25 minutes or until squash pulls away from shell easily


  1. Chop your garlic & ginger first.

  2. Then, heat the sesame oil in a large skillet over medium-low heat. Add the chopped garlic and ginger.

  3. Stir-fry for 2 minutes or until soft and fragrant. Then add the broth & water.

  4. Turn the heat up to medium and bring to a simmer.

  5. Add the mushrooms, green onions, kale & carrots & salt to taste.

  6. Simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.

  7. Add the ramen noodles, spaghetti squash or zoodles to the hot liquid and remove from the heat.

  8. Serve immediately and enjoy!

*These veggie based noodles hold a lot of water. Add them moments before eating to not water down the broth. If you choose to use the noodles from the packets you will want to stir a few times until they have softened in the broth. Approximately 3-4 minutes.

(adapted from Pinch of Yum)

Remember, if you make one of my recipes, be sure to tag me on Instagram with @lodownliving so I can see them!

FoodLaura AdomComment