Ramen Vegetable Soup
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 oz. each ramen, broken into quarters , (discard seasoning packet)
- Sriracha sauce to taste optional
- 1 handful cilantro chopped
- 4 green onions chopped
Instructions
- 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!