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Ramen Vegetable Soup

By Georgia Johnson
Servings: 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 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!