Asian Ramen Noodles: From Dorm Room Staple to Gourmet Delight

Naturally Vegetarians
Sep 1
5 min read

Updated: Sep 30

Tofu Veggie Noodle Bowl - Ramen Recipe — Tofu Veggie Noodle Bowl

Veggie & Tofu Ramen Bowl

Exploring the Endless Possibilities of Ramen Noodles: From Classic Recipes to Creative Twists #1

Instant ramen is famous for being quick and budget-friendly — but that little seasoning packet? It’s often loaded with MSG and other additives that can harm the nervous system. The good news is, you can ditch the packet and still enjoy a rich, flavorful, and nourishing bowl of noodles without spending much.

This Asian Ramen Noodle recipe transforms a humble packet of ramen into a nutrient-packed, wallet-friendly meal by swapping the artificial flavoring for a homemade sauce made from pantry staples like liquid aminos, coconut aminos, nut butter, and fresh garlic. Add hearty vegetables like broccoli, bok choy, or spinach along with tofu, and you’ve got a dish that’s endlessly customizable, ready in minutes, and proof that healthy eating can be both delicious and affordable

The Story of Ramen: From Humble Origins to Global Craze

Ramen's journey is a fascinating tale that begins far from Japan, in the bustling street stalls of China. While today we associate ramen with Japan, it's widely believed that Chinese immigrants brought the wheat-based noodle dish to Japan in the late 19th century.

The early versions of ramen were simpler, with wheat noodles served in a broth, often with Chinese-style roast pork. These dishes were first sold in the port city of Yokohama and were initially known as "Shina soba" (Chinese noodles). The name "ramen" is thought to be a Japanese adaptation of the Chinese word "lamian," which means "pulled noodles."

Ramen's popularity truly took off in Japan after World War II. The country was facing food shortages, and the U.S. began to supply Japan with a large amount of wheat flour. This abundance of wheat made noodles, including ramen, a more accessible and filling meal. Street vendors and small restaurants began serving the dish, and it quickly became a staple for both soldiers and civilians.

This post-war era was a time of innovation for ramen. Japanese chefs began to experiment, developing the regional styles we know and love today. The simple salt and pork bone broth evolved into rich, complex flavors like:

Shoyu: A clear, soy sauce-based broth, popular in Tokyo.
Miso: A flavorful broth made with fermented soybean paste, originating in Sapporo.
Tonkotsu: A thick, milky broth made from boiling pork bones for hours, a specialty of Fukuoka.

Then came a pivotal moment in ramen history: the invention of instant ramen. In 1958, Momofuku Ando, the founder of Nissin Foods, created the world's first instant noodles, "Chikin Ramen." He was inspired by seeing people struggling to get a hot meal in post-war Japan and wanted to create an affordable and convenient option. His invention revolutionized how people consumed ramen, making it accessible to a global audience.

From its Chinese roots to its Japanese evolution and its modern-day instant form, ramen has become more than just a dish—it's a cultural icon, a symbol of comfort, and a testament to how a simple bowl of noodles can capture the hearts and taste buds of people around the world.

Servings: 2

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

Equipment Needed: Measuring Utensils, Pot, Knife (optional)

Ingredients:

Main Ingredients:

1 package ramen noodles (any flavor – discard seasoning packet)
Broccoli or bok choy or spinach (about 2 cups)
Tofu bacon slices or sliced tofu — for a firmer, meaty texture, freeze the tofu first before slicing.

Sauce Ingredients:

1 tablespoon liquid aminos OR soy sauce
1 tablespoon coconut aminos
¼ teaspoon chili oil OR splash of hot sauce
1 tablespoon nut butter (I used creamy peanut butter)
1 garlic clove, grated or minced

Toppings (optional but recommended):

Green onions
Sesame seeds
Extra drizzle of liquid aminos OR soy sauce
Extra virgin olive oil

Did you know? Nut butter tends to thicken over time, so it's best to use it before the "best by" date to avoid this. If it does get thick, you can loosen it by pressing it against the side of a bowl or even softening it in the microwave—but it might take some "elbow grease." Ever wondered where that term comes from? Scroll down to find out...

press it hard in a bowl to soften it — Pestle & Mortar method

to soften old nut butter, microwave it — If the nut butter has aged, heat it to soften it.

Travel back to 1672. This is the first time the phrase "elbow grease" made it to print. An English metaphysical poet named Andrew Marvell used the words in a satiracal book about English parliament. Marvell wrote "Two or three brawny fellows in a corner, with meer ink and elbow grease, do more harm than an hundred systematical Divines with their sweaty preaching." Interesting. In 1699, the phrase "elbow grease" appeared in the New Dictionary of the Canting Crew defined as "a derisory term for sweat". The phrase had existed for sometime before that, known as "the best substance for polishing furniture". Source: https://thesimplescrub.com/home/the-origins-of-elbow-grease/

Directions

Fill a pot with 6 cups of water.
Add your choice of vegetables — broccoli, bok choy, spinach, or even a bag of frozen mixed veggies.
Add the vegetables and either tofu bacon slices or plain tofu to the pot, then bring to a boil.
Add the ramen noodles and cook until tender.
Before draining, remove ¼ cup of the noodle water and pour it into a mixing bowl.
Drain the noodles and vegetables in a colander.
Add all sauce ingredients to the mixing bowl with the reserved noodle water. Stir well.
Return the noodles and vegetables to the bowl, folding gently to coat them in the sauce.
Top with green onions and sesame seeds.
Drizzle with extra liquid aminos and extra virgin olive oil.
Eat and enjoy!

Asian Ramen Noodles