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Ramen Noodle and Vegetable Soup Recipe

by agu1000

Ramen noodles and vegetable soup can be a healthy lunch or dinner option. 

The nutritional value of Ramen is determined by the ingredients and serving size. If you want increased nutrients in soup then use fresh veggies like spinach, broccoli, carrots, and peppers. Vitamins, minerals, and fiber are all found in abundance in vegetables. This can help you to feel healthier overall and strengthen your immune system, it can lower your risk of developing chronic illnesses and cancer, and heart disease.

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
  • 400g of diced tomatoes, drained
  • 3 1/2 cups chicken or vegetable broth
  • 1 cup water
  • 1 fresh lime, juiced
  • 2 packages of ramen, broken into quarters, (discard seasoning packet)
  • Sriracha sauce to taste, optional
  • 1 handful of cilantro, chopped
  • 4 green onions, chopped

Instructions:

●     Cook the ramen noodles according to package directions, then drain and set aside.

●     Heat the vegetable oil in a large pot over medium-high heat. 

 ●    Add the garlic and ginger and cook for another 1-2 minutes, stirring constantly.

●     Add the vegetable broth, water, and mixed vegetables to the pot. Bring to a boil, then reduce heat to medium-low and let simmer for 10-15 minutes or until the vegetables are tender.

●     Stir in the cooked ramen noodles, soy sauce, sesame oil, salt, and pepper. Let cook for another 2-3 minutes.

 ●    Serve hot, with optional garnishes if desired

So next time you’re looking for a healthy and satisfying meal option, consider making a delicious bowl of ramen noodles and vegetable soup. By using fresh veggies and a homemade broth, you can easily increase the nutritional value of this already nourishing dish. Enjoy!

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