Veggie Crockpot Ramen

10 min prep
4-5 hours cook time

A lot


I love a versatile recipe that uses my staple items plus whatever I have on hand. This also allows for more creativity and freedom when I cook. This is super flavorful without a whole lot of effort. Win-win. This was the perfectly hearty yet light, adventurous yet comforting, perfect for a cold winter evening.

Veggie Crockpot Ramen
  1. With crockpot on high, coat bottom very well with sesame oil.

  2. Add aromatics and cook for as long as it takes to get 3 small humans dressed.

  3. Add in stock and pour in those sauces. Next time I'd throw in some white miso paste but I was out so, oh well.

  4. Let the stock do it's thang with the lid sealed for several hours. How will you know when it's ready? Trust, you'll know.

  5. Add in green onions and jalapeno and let it hang out and make friends with the broth bomb.

  6. When it's nearing gnosh time, in goes the corn, mushrooms and bok choy.

  7. At this point I wanted a bit more heat, so the garlic chili paste was added. My sinuses thanked me later.

  8. While the above made magic, I tossed tofu in more soy sauce, then coated with panko and sesame seeds. Pan fried until golden.

  9. Add in those dried ramen bricks and cook until done.

  10. Dish up and top with tofu.

  11. For breakfast, I heated soup and poached a few eggs. Best. Decision. Ever.

I debated about topping with more ingredients but I was fresh out of stuff. But my theory is that it all gets mixed anyway so I appreciated the depth of flavor that was already infused.

Please drop some comments on how you took this loosey- goosey 'recipe' (if we can even call it that) and made it even better!

Happy eating!

Method to my madness


  • Sesame oil... such a flavor bomb

  • 1 white onion, cut lengthwise then in 1/4in wedges

  • 5 or more cloves of garlic, minced

  • Thumb-size portion of ginger, peeled and finely chopped or grated. (I played around with this and left some coin-sized pieces in which was nice for us but might be overpowering for some)

  • 1- 2 stalk lemongrass, cut lengthwise in thin strips.

  • Low-sodium soy sauce

  • Rice wine vinegar

  • 8 cups veggie stock

  • 1-2 fresh jalapenos, depending how you like to party, cut in 1/4 in coins

  • 1 bunch green onions, cut on the diagonal because I was feeling fancy

  • 8 oz shiitake mushrooms, though I'd probably add more next time

  • Bok choy, bottoms trimmed and roughly sectioned lengthwise

  • 1 bag frozen corn, because I had it in my freezer

  • Garlic chili paste, if you like it spicy!

  • 3 bricks of dried ramen noodles... I'm sure there's a more technical name for these bought 'em at Costco, if that helps.

  • Extra firm tofu, cut in half lengthwise, then in 1/2 in strips in both directions to make cute lil' tofu cubes

  • Panko

  • Sesame seeds