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 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
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
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
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.
END-OF-SUMMER RAMEN WITH ROASTED GARDEN VEGGIES
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted garden veggies: Preheat the oven to 400 degrees F.
- On a large baking sheet, toss together the Brussels sprouts, carrots, acorn squash, olive oil and some salt and pepper until the veggies are well-coated with oil. Spread the veggies in an even layer and roast, tossing halfway through cooking, until the vegetables are lightly charred and caramelized, 30 to 35 minutes.
- For the ramen: Place a large soup pot over medium heat and add the sesame oil, ginger and garlic. Cook 30 seconds to 1 minute, then slowly pour in the chicken broth and 2 cups water. Add the mushrooms, soy sauce, miso paste and sambal oelek. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Add the basil or cilantro and the ramen noodles. Cook until the ramen is just soft, about 2 minutes.
- To serve, divide the soup among the bowls. Top with the roasted vegetables and soft-boiled eggs sprinkled with pepper. Add the sesame seeds and sliced fresh veggies. Garnish as desired. Enjoy hot!
ALL NATURAL RAMEN NOODLES
I've tried those make-your-own ramen seasoning recipes, but they taste nothing like ramen in my opinion. This recipe hits the spot, and there is no MSG or artificial ingredients.
Provided by Marie Angel Cat
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 53.6 g, Fat 4.4 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 0.6 g, Sodium 1350.7 mg, Sugar 3.1 g
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
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
RAMEN NOODLE SOUP
Make and share this Ramen Noodle Soup recipe from Food.com.
Provided by Budgiegirl
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth and water to a boil in a large sauce pan.
- Add Ramen noodles (discard flavor packet).
- Return to a boil and simmer, uncovered, until nearly done (about 3 minutes).
- Beat eggs in a small bowl and pour into simmering soup.
- Do not stir (eggs will serface in a cluster.
- Heat 30 seconds.
- Stir in spinach.
- Simmer until wilted, about 1 minute.
- Stir in 1 tablespoon of soy sauce.
- Garnish with green onions.
Nutrition Facts : Calories 62.3, Fat 3.1, SaturatedFat 1, Cholesterol 93, Sodium 656.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.7, Protein 6.4
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