Ramen Vegetable Soup

Ramen Vegetable Soup

Though bunk beds and cheap beer may always be quintessentially college, Ramen noodles are anything but! That is, unless you prefer to get your entire daily value of sodium in a “seasoning packet”… which I did more than few times between procrastinating and studying!

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Toss that icky packet aside and let me show you the true potential of Ramen noodles! They start out crisp and crunchy, but bathed in broth give way to soft and starchy, slippery noodles that drink up every bit of flavor you add to them. And in this tasty soup, they’re the super-cheap star at just 50 cents per package!

Ramen Noodle Soup

With a smattering of fragrant, freshly chopped vegetables, diced tomatoes, seasonings and a little spice, this soup was both simple and scrumptious! Perfect for a weeknight dinner or work lunch, since it’s still delish the next day.

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Plus, ain’t it just the prettiest pot full of deliciousness you ever did see?

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If you’re craving a tasty twist on Asian soups (it tastes quite a bit like pho), or just something easy and mouthwatering, this soup is for you! With fresh lime juice, cilantro and green onions to top it off, it’s light and refreshing while also comforting and warming. Add Sriracha or chili garlic paste for extra spice. Or, for a little punch of protein, add chopped cooked chicken, fish or steak!

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Ramen Vegetable Soup

Yield: Serves 6

Ingredients:

1 Tablespoon olive oil

1 medium yellow onion, medium diced

2 carrots, medium diced

1 stalk celery, medium diced

1 zucchini, medium diced

Salt and pepper

1 can (14.5 ounces) diced tomatoes, drained

3 1/2 cups chicken or vegetable broth

1 cup water

1 fresh lime, juiced

2 packages (3 ounces each) ramen, broken into quarters (discard seasoning packet)

Sriracha sauce to taste, optional

1 handful cilantro, chopped

4 green onions, chopped

Directions:

In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper. Add tomatoes, broth, water and lime juice; bring to a boil. Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired. Serve immediately and top bowls with cilantro and chopped green onions.

If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.

Enjoy!

      

25 Responses to “Ramen Vegetable Soup”

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    1
    Kiran @ KiranTarun.com — September 10, 2012 @ 8:08 am

    At 4 am, I am craving for ramen noodles — thanks to you :D

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    2
    Katrina @ Warm Vanilla Sugar — September 10, 2012 @ 11:03 am

    This is such a fun way to use ramen! Love this idea!

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    3
    Guru Uru — September 10, 2012 @ 11:17 am

    So warming and delicious :)

    Cheers
    Choc Chip Uru

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    4
    Elizabeth@ Food Ramblings — September 10, 2012 @ 12:20 pm

    How clever is this! I have actually never had ramen noodles :)

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    Leslie — September 10, 2012 @ 12:35 pm

    Ahhh yea….Ramen noodles..I lived off those. Have you even seen the sodium content on the package. Glad that you tossed the sodium packet and made your own delicious broth!

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    Mom — September 10, 2012 @ 1:43 pm

    This is absolutely brilliant – it never occurred to me that you can make Ramen Noodles a respectable soup. LOVE this idea G.! Bringing a few packets up for our trip. xoxoxo

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    7
    Georgia | The Comfort of Cooking — September 10, 2012 @ 1:45 pm

    Great, I was planning on making it for you guys anyway! :)

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    8
    Erin @ Dinners, Dishes and Desserts — September 10, 2012 @ 2:04 pm

    Yum!! What a great soup, and love the much better use of ramen!

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    9
    Jessica@AKitchenAddiction — September 10, 2012 @ 2:34 pm

    My husband loves all things Ramen! This would disappear in no time!

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    Lindsey — September 10, 2012 @ 5:03 pm

    Who doesn’t love ramen noodles? Great idea to make a healthier version sans packet! :)

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    Restaurant WordPress Themes — September 10, 2012 @ 6:02 pm

    I love ramen! I may remove the zuchini but love the other veggies (I usually add just carrots and broccoli).

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    12
    Lynda - TasteFood — September 10, 2012 @ 8:32 pm

    I love these kind of soups – lovely!

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    13
    SkinnyMommy — September 10, 2012 @ 8:36 pm

    Oh my gosh you even make ramen look good!

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    Teresa, foodonfifth.com — September 10, 2012 @ 11:29 pm

    You have turned the everyday into a special meal! 19cents is what Ramen noodles cost in our local grocery so it is no wonder they are the base of student cuisine…your additions are brilliant.

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    shecooksandheeats — September 11, 2012 @ 12:27 am

    YUM! This looks absolutely delicious!! You made processed ramen look so good!

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    Chung-Ah | Damn Delicious — September 11, 2012 @ 4:10 am

    I’ve had lots of instant ramen in college, which made me a bit sick at some point, but I’m so glad I can eat it again with this homemade version!

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    17
    Giovanna — September 11, 2012 @ 12:31 pm

    Duh!!!!! It makes so much sense…why didn’t I think of that on my own? We love Ramen soup, but who needs all the salt and MSG? Thank you

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    Angie's Recipes — September 12, 2012 @ 3:59 am

    A healthy and delectable ramen soup!

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    Ruthie — September 12, 2012 @ 11:24 am

    Awesome and a quick dish to make as well!

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    Anonymous — September 17, 2012 @ 10:28 pm

    FANTASTICC IDEA I JUST LOVE RAMEN NOODLES THIS RECIPE SOUNDS DELIOUS

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    OutSpoken1 — November 26, 2012 @ 6:49 pm

    I made this last night and am having it a second time for lunch at work today, very good. I didn’t realize till after I poured them in, that I used fire roasted tomatoes, adds some more zest to it. I had some sliced mushrooms in the fridge and wanted to add them but didn’t just on the off chance it ruined the flavor…has anyone tried adding mushrooms?

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    Carin Richardsen — December 12, 2012 @ 6:51 pm

    OMG! I cannot wait to make this! Brilliant! My 10 year old daughter will actually like this. Love it! Thank you! :)

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    Anonymous — January 28, 2013 @ 12:49 am

    I made this tonight… maybe too added too much lime juice because it was a bit citrus-y for my taste. But it was very easy to make, and was a satisfying meal!

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    Anonymous — February 10, 2013 @ 5:40 pm

    Made this and switched ramen noodles with rice noodles! delicious!

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    Marta J — May 31, 2013 @ 1:17 pm

    Georgia, I love the photography on your blog, it makes me want to make the food straight away. Plus I love how you took something unhealthy and made it really healthy. The other day I had pork ramen at one of the most talked about restaurants in New York but felt heavy the entire day. I think meat and ramen can get too much. On the other hand this Italian minestrone version is a good compromise. Thanks for the share. To check out some of my healthy recipes feel free to pop by at any time http://www.indigomemoirs.com/category/detox-wednesdays/

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