Ramen Vegetable Soup

So fresh, easy and delicious. Toss aside that seasoning packet and enjoy this scrumptious spin on Ramen noodles in a super comforting, flavorful soup!

Ramen Vegetable Soup – A scrumptious spin on Ramen in an easy, zesty and belly-warming soup! | thecomfortofcooking.com

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!

Ramen Vegetable Soup – A scrumptious spin on Ramen in an easy, zesty and belly-warming soup! | thecomfortofcooking.com

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 Vegetable Soup – A scrumptious spin on Ramen in an easy, zesty and belly-warming soup! | thecomfortofcooking.com

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.

Ramen Vegetable Soup – A scrumptious spin on Ramen in an easy, zesty and belly-warming soup! | thecomfortofcooking.com

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

Ramen Vegetable Soup – A scrumptious spin on Ramen in an easy, zesty and belly-warming soup! | thecomfortofcooking.com

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!

Ramen Vegetable Soup

Ramen Vegetable Soup

Yield: 6


  • 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 oz. each) ramen, broken into quarters , (discard seasoning packet)
  • Sriracha sauce to taste, optional
  • 1 handful cilantro, chopped
  • 4 green onions, chopped


  1. 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.
  2. 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.
  3. Enjoy!

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Join the Conversation

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

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

  3. So warming and delicious :)

    Choc Chip Uru

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

  5. 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!

  6. 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

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

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

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

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

  11. I love these kind of soups – lovely!

  12. Oh my gosh you even make ramen look good!

  13. 5 stars
    Who doesn’t love ramen noodles? Great idea to make a healthier version sans packet! :)

  14. 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.

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

  16. 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!

  17. 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

  18. A healthy and delectable ramen soup!

  19. 5 stars
    Awesome and a quick dish to make as well!


  21. 5 stars
    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?

  22. Carin Richardsen says:

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

  23. 5 stars
    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!

  24. 5 stars
    Made this and switched ramen noodles with rice noodles! delicious!

  25. Louisa Kaye says:

    5 stars
    This is so tasty! I use Knorr salt free broth in the little packets to speed things up. A little left over rotisserie chicken is good.

  26. Nancy Tetterton says:

    5 stars
    So good. I am on a ramen kick. I substituted broccoli cause that’s what I had. Added shrimp for protein.❤

  27. Bryan Tobias says:

    I make this basic recipe often, but with a twist. I dish up the vegies and protein with the noodles into a bowl or two. Add a tsp or more of black bean sauce to the broth still in the hot pan , bring it back to a boil and pour it into the soup bowls. The bean sauce gives it a lot of flavor and this way the vegies dont go dark and they retain their own flavors . When I make it with beef I add cabbage to it.

    or more of Black Bean Past to the broth

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