I've always been a fan of instant noodles, especially the UFO-style pots you find in 7/11s across Japan. For years the versions in the UK just didn't hit the mark, but thankfully things have improved and there are now some decent options around.
The trouble is, most still come loaded with flavour enhancers, preservatives, and a list of E numbers. They're quick, but often lack the good stuff like protein, healthy fats, and greens. That's why I came up with this 6 Minute Ramen Noodles recipe. It gives you the same convenience as instant noodles but with real ingredients you can feel good about.
Topped with spring onions, crispy onions, and a drizzle of chili oil, this bowl has texture, heat, and freshness. With tofu and vegetables in the mix it feels like a proper meal and is my go-to way of enjoying instant noodle comfort without the additives.
Jump to:
Ingredients
Serves 1 | Prep time 2 minutes | Cooking time 4 minutes
This recipe keeps things simple with ingredients you can grab straight from the fridge or freezer. You don't need much to put together a proper bowl of noodles, here's what to have ready (this is an overview; head to the recipe card for quantities):
- Tofu (extra firm)
- Quick-cook ramen noodles (fresh or dried)
- Spring onions
- Toasted sesame oil and sesame seeds
- Soy sauce
- Frozen broad beans
- Frozen spinach
- Onion powder and garlic powder
- Ground pepper
- Rice vinegar and mirin
- Chili flakes
- Kombu dashi powder
- Chili oil (like Layu)
- Crispy onions
Choosing the right noodles
If you are cooking gluten free, go for rice noodles or buckwheat soba. They soak up the broth nicely and keep this a proper fast-fix meal. This recipe is built around the classic dried "2 minute" style noodles, which give you the speed and texture that makes it a quick ramen favourite. You can also use vacuum-packed fresh noodles, although they take a little longer.
How to Make 6 Minute Ramen Noodles
Quick Overview
- Prep the tofu, greens, and spring onions.
- Sizzle the tofu, vegetables, and seasonings in sesame oil.
- Boil the noodles with the broth ingredients.
- Finish with toppings and serve hot.
Prep
Microwave the frozen broad beans and spinach for a minute to take the chill off. Cut the tofu into small cubes so it cooks evenly, and slice the green onions thinly. Set the them aside for garnishing later.
Sizzle
Heat sesame oil in a pan and scatter in the sesame seeds until they start to pop. Add the tofu with a splash of soy sauce and fry until golden. Tip in the beans, spinach, onion powder, garlic powder, and pepper, then stir for another 30 seconds so everything picks up that nutty sesame flavour.
Boil
Make space in the pan and drop in the dried noodles. Pour over boiling water, then stir in the rest of the soy sauce, mirin, rice vinegar, and kombu dashi. Cook until the noodles are just tender and the broth has taken on a glossy colour.
Finish
Ladle everything into a ramen bowl. Sprinkle over the spring onions, crispy onions, and chili flakes. Add a few drops of chili oil for heat, then dive straight in while it's piping hot.
These noodles are so quick and easy I end up making them for lunch all the time when I'm working from home. They're also what I go for after a workout when I want something speedy to get me going again.
To wash it down, you can't beat a hot cup of green tea. Or, if you fancy something cold, a Japanese beer is spot on with the chili oil and crispy onions. Like most quick noodle bowls, this one is best eaten fresh and hot. You probably won't have much left to store anyway.
Substitutions
Not everyone in the family loves chili, so feel free to tone things down. You can leave out the chili oil altogether or swap it for a drizzle of coconut oil. The chili flakes are optional as well. If you want to cut back on the heat but still keep the noodles full of flavour, add fresh herbs like chives, basil, or coriander for a lighter finish.
For a gluten free ramen, just use tamari in place of soy sauce and swap in noodles made from rice or buckwheat. Coconut aminos also work here if you want something naturally gluten free and a little sweeter.
If you are watching your salt, go with a low-sodium soy sauce or simply cut the amount you add. And for a low-carb version, shirataki noodles are the quickest swap, paired with lower-carb veg like broccoli or peppers instead of beans.
Variations
- Miso and mushrooms: Stir a spoonful of miso paste into the broth and throw in shiitake, oyster, or chestnut mushrooms with baby bok choy for crunch.
- Veggie overload ramen: Carrots, peas, cabbage, edamame, or green beans all work brilliantly. Use whatever you've got in the fridge or what's in season.
- Creamy ramen: Add a splash of soy milk for a broth that's lighter and creamy, almost like a quick vegan tonkotsu.
- Extra protein: Double the tofu, add tempeh for extra bite, or toss in edamame beans for more plant-based protein. If you're into stronger flavours, natto is another option that keeps it authentically Japanese.
- Toppings to mix it up: Swap the crispy onions for toasted nori strips, sesame seeds, or a sprinkle of furikake.
FAQ
Skip the flavour sachet and add your own ingredients. In this recipe, tofu, broad beans, spinach, and a quick mix of soy sauce, sesame oil, and chili oil turn a plain packet of noodles into a proper meal.
Use quick-cook dried noodles (often called 2-minute noodles). All you need is boiling water and they're ready in minutes. That's why this recipe for 6 minute ramen noodles works so well. It gives you the speed of instant noodles but with fresh, real ingredients.
Vegetables like spinach, mushrooms, or carrots add texture and nutrients. Tofu or tempeh makes them more filling, and toppings like green onions, crispy onions, sesame seeds, or nori bring extra flavour.
Most instant noodles are made with wheat flour, so they're not naturally gluten free. For a gluten free version, swap the noodles for rice noodles or buckwheat soba, and use tamari or coconut aminos instead of soy sauce. This recipe works just as well with those swaps and still cooks in minutes.
Most packet noodles are high in sodium and preservatives, so they're not the best daily habit. Making your own 6 minute ramen noodles with tofu, greens, and a simple broth is a much healthier way to enjoy that instant noodle comfort more often.
Other popular recipes
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
- Vegan Yaki Udon - Easy 25-Minute Stir-Fried Noodles
- Curry Udon - Japanese Comfort in under 30 Minutes
📖 Recipe
6 Minute Ramen Noodles
Ingredients
- 80 g Tofu extra firm
- 100 g quick cook noodles (dried)
- 1 spring onion
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sesame
- 1½ tablespoon soy
- 50 g frozen broad beans
- 50 g frozen spinach
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Ground pepper
- 500 ml hot water
- ½ tablespoon rice vinegar
- ½ tablespoon mirin
- ½ teaspoon chili flakes
- ½ teaspoon kombu dashi powder
- A few drops of Layu chili oil
- Sprinkling of crispy onions
Instructions
- Cook the frozen broad beans and spinach in the microwave on full power for 60 seconds.
- Chop the tofu into 1 cm cubes and slice the green onions into thin disks. Boil water in a kettle.
- Heat sesame oil and sesame seeds in a small pan until sizzling.
- Add the tofu and a splash of soy sauce. Fry for 1 minute until golden.
- Add the beans, spinach, onion powder, and pepper. Fry for 30 seconds.
- Make space in the pan and drop in the noodles. Pour over the boiled water.
- Stir in the remaining soy sauce, mirin, kombu dashi, and rice vinegar.
- Cook until the noodles are al dente and evenly coated.
- Transfer to a ramen bowl and top with green onions, chili flakes, crispy onions, and chili oil.
Notes
- For more noodle inspiration, try our vegan spicy ramen, yaki udon noodles with tofu, or vegan udon noodle soup.
- Use gluten free noodles (rice or buckwheat) and tamari or coconut aminos for a gluten free version.
- Make it creamier by adding a splash of soy milk to the broth.
- Not a fan of spice? Skip the chili oil and flakes, and use fresh herbs like basil, coriander, or chives instead.
- Enjoy your instant noodles fresh, they're best straight from the pan. Storage not recommended.
Leave a Reply