When I was a young girl my mom used to make ramen with grilled cheese. As I grew older I took to eating the cooked noodles with a small can of tomato sauce. I still eat them that way for the most part. I like diced tomatoes over the top sometimes with seasonings or ‘cheese’ when I can afford it. It’s quick and easy to make.

I also put it in my stir fry. Lately I have been buying the giant box from Aldi’s. The packets aren’t vegan so I generally use them for the noodles to add to other things. I have yet to figure out something to do with all the seasoning packets though. I have those things everywhere.

I was going to list a bunch of links to places with ramen recipes but that’s quite overwhelming and I trust you know how to use google anyways. So I’ll post links to the ones I actually think I want to try to make. Good reference for later.

Recipe links!

Imperial veggie ramen

Bok choy ramen

Asian noodle salad with ramen

Grilled ramen (and friends!)

Ramen vegetable soup

Ramen with stir-fried spinach


But this… This disturbs me a bit.

Poutine ramen


Canned tomato soupish stuff

  • 4 cans diced tomatoes, stewed tomatoes or whatever you have on hand
  • two cloves of garlic
  • salt to taste
  • tamari or soy sauce to taste
  • two yellow squash cut thin
  • one packet mrs dash
  • Italian spices (I found a big jar of this at Aldi’s once)
  • garlic salt
  • two tablespoons olive oil

Empty all four cans of tomatoes into a large pot. I had 3 cans of diced tomatoes and one italian style diced tomatoes. Omit the italian spices if you use italian style tomatoes. Add all the ingredients and stir. Bring to a boil then simmer for 5 to 10 minutes. You can cook it for longer if you feel it needs it. Different stoves and all that.

I think I might try making it with beans or pasta.

I had it with green beans and I feel like it’s soupy/stewlike but I need some carbohydrates.

Garlic green beans

  • 1 can of green beans
  • a few tablespoons oil of choice
  • salt to taste
  • a clove of garlic/ garlic powder to taste
Drain the green beans into a skillet, add remaining ingredients and stir well.
Cook on med-hi heat stirring often.
I usually use olive oil and fresh garlic but canola oil and powdered garlic works if that’s all you have.