One Pot Rice Noodle Ramen

This simple One-Pot Rice Noodle Ramen is a comforting, balanced meal that comes together in minutes. It features a flavorful broth made with vegetable stock, soy sauce, and grated ginger, giving the dish a rich umami base. Mushrooms and tofu provide hearty texture and substance, while bok choy adds a fresh, leafy element to the mix.

The recipe is straightforward and requires minimal prep. Most of the work involves slicing mushrooms, cubing tofu, and grating ginger. The rest is as easy as simmering the ingredients in a pot, letting the flavors meld together as the noodles cook directly in the broth.

Using rice noodles keeps the dish naturally gluten-free (as long as you choose gluten-free soy sauce) and makes it light yet filling. The sesame oil and optional chili oil at the end add depth and a customizable touch of spice, allowing you to adjust the dish to your taste preferences.

This meal is best enjoyed fresh, as the noodles tend to absorb liquid over time and may become too soft if stored. However, leftovers can be refrigerated for up to two days, with the option to reheat and adjust the broth by adding a splash of vegetable stock.

Perfect for a quick lunch or dinner, this recipe is versatile and adaptable. You can swap tofu for other proteins, add vegetables like spinach or carrots, or skip the sesame oil for a lower-fat version. It’s a practical, no-fuss option for busy days when you want something warm and satisfying.