EASY TOMATO TOP RAMEN SOUP
This soup is so easy and very good. I use the family size and add more pkg. noodles. Soo yummy on a cold night.Spice pkg. adds a extra flavor to make it taste different...
Provided by Brenda-Lee Barajas
Categories Vegetable Soup
Time 5m
Number Of Ingredients 3
Steps:
- 1. Add water to tomato soup in sauce pan. Add spice pkg. to soup. Heat .. then add broken up noodles. cook till done.
DIY RAMEN SOUP
This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. -Michelle, Clair, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cook ramen according to package directions; cool., In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until serving. , To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.
Nutrition Facts : Calories 380 calories, Fat 6g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 1386mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.
RAMEN NOODLE SOUP
This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g
RAMEN NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
- Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
- Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
- Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
- Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
- Toppings Bar
- Take your pick: These taste great in just about any combination.
- Shredded rotisserie chicken
- Sauteed mushrooms
- Nori strips (seaweed)
- Shredded kale
- Cubed firm tofu
- Snow peas
- Toasted sesame seeds
- Sliced radishes
- Sliced scallions
- Bean sprouts
- Kimchi
- Watercress
- Sliced jalapeno
- Pickled ginger
- Wasabi paste
- Fried egg
- Sesame oil
- Sriracha
- Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
- Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
- Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.
RAMEN AND TOMATO SOUP
This is a wonderful comfort food. I learned this from a friend and have been hooked ever since! I prefer the beef flavor of Ramen noodles with this recipe.
Provided by Meagan Porter
Categories Soups
Time 20m
Number Of Ingredients 3
Steps:
- 1. In a 2-quart sauce pan put in 1 small can of tomato soup and 1 can of milk.
- 2. Use the seasoning packet that came with the Ramen noodle package, stir until combined.
- 3. Place noodles into the soup and cook on medium to high heat for about 5 minutes. Flip the noodles over and swirl the noodle pad around in the soup. The noodles will start to loosen. Use fork to help loosen the noodles apart.
- 4. Once the noodles are separated and soft (approx. 10 minutes), pour into a bowl and enjoy!
TOP RAMEN
A quick recipe to help get rid of all the unnecessary chemicals of normal top ramen, while keeping the flavor.
Provided by TT5150
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 37.7 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 480.8 mg, Sugar 9 g
TASTY TOMATO RAMEN
This is a quick and easy side dish that my BF and I love. If you want to make it a meal you could easily double the ingredients and add some cooked chicken.
Provided by Aubribanana
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook the Ramen however you like to. The fast and easy way is in a bowl of water in the microwave, I usually I boil some water in a small sauce pan. Drain the Ramen and leave in the strainer, use the same sauce pan to heat the olive oil. Once the olive oil is hot, add the garlic and saute stirring constantly until fragrant. Add balsamic vinegar and basil, cook 1-2 minutes while stirring. Add tomatoes and heat thoroughly. Add the Ramen to the tomato mixture and stir. This recipe is easy to adjust to your taste, if you like more vinegar and more, personally we like a lot of garlic so I add a bunch, if you like thyme and oregano add those to your imagination is the limit.
Nutrition Facts : Calories 279, Fat 11, SaturatedFat 3.8, Sodium 924.6, Carbohydrate 41.5, Fiber 2.9, Sugar 7.4, Protein 5.7
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