Ramen Noodle Vegetable Soup Recipes

RAMEN SOUP WITH VEGETABLES

Improve on the typical ramen soup by adding your own fresh veggies and seasonings.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 9

Ramen Soup with Vegetables image

Steps:

In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 6 g, Protein 10 g, SaturatedFat 1 g

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced medium
2 carrots, diced medium
1 stalk celery, diced medium
1/4 pound green beans, trimmed and cut into 1/2-inch pieces
Salt and pepper
1 can (14.5 ounces) diced tomatoes
3 1/2 cups chicken broth
2 packages (3 ounces each) ramen, broken into quarters (seasoning packet discarded)

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

Ramen Noodle Soup image

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

Ingredients

3 ½ cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
½ teaspoon chili oil
½ teaspoon minced fresh ginger root
1 teaspoon sesame oil
2 green onions, sliced

VEGAN RAMEN

Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour

Provided by Cassie Best

Categories Dinner, Main course, Soup, Supper

Time 25m

Number Of Ingredients 16

Vegan ramen image

Steps:

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.
Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn't fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together.
Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like.

Nutrition Facts : Calories 556 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 3.92 milligram of sodium

Ingredients

2 garlic cloves
thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional)
1½ tbsp white miso paste
1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l good-quality vegan stock
2 tbsp soy sauce
200g firm tofu, cut into chunky cubes
1 tbsp cornflour
1 tbsp veg or sunflower oil
100g (2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

RAMEN NOODLE VEGETABLE SOUP

Make and share this Ramen Noodle Vegetable Soup recipe from Food.com.

Provided by Juenessa

Categories Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ramen Noodle Vegetable Soup image

Steps:

Place all ingredients, except the veg-all, in a stove top pan with lid.
Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
Stir occasionally.
Serve when veggies are heated through.

Ingredients

1 lb hamburger, browned
1 (46 ounce) can V8 vegetable juice
15 ounces veg-all mixed vegetables
1 (3 ounce) package beef-flavor ramen noodles, broken up (just the noodles, not the flavor packet in the ramen noodles)
1 (1 ounce) package Lipton Onion Soup Mix

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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #clear-soups #soups-stews #beef #easy #stove-top #dietary #meat #equipment