Vegetable Ramen Noodle Soup

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Anytime I hear people talk about Ramen Noodles, I can’t help but to think of years ago when I was in college. Ramen Noodles were inexpensive and filling….but the farthest thing from anything nutritious.

But are you familiar with the origin of ramen noodles? If not, ramen is widely known for originating in China and making it’s way to Japan. This Japanese noodle soup typically consists of a Japanese adaptation of Chinese wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses various types of toppings.

I’ve loaded this soup with vegetables and I certainly encourage you to use whatever veggies that are in season or whatever  you may have in your fridge. For this soup, I typically buy Organic Ramen Noodles and I always throw away the season packet that comes inside the package.

Feel encouraged to play around with the broth to suit your tastes. The recipe that I’ve provided will give you a good base for any Vegetable Ramen Noodle Soup and you can make it a little spicier,  saltier, sweeter, etc…. if you choose. I’m big on presentation when it comes to this soup. I like to add all the veggies on top, but you certainly don’t have to do it as pictured.  I also like to add a little drizzle of sesame oil and tamari and then a dollop of chili garlic sauce on top. 🙂

For another noodley dish, I would recommend giving my Soba Noodle Buddha Bowl a try!

Get the Recipe: Vegetable Ramen Noodle Soup

Yield: 2 servings

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

I’ve loaded this ramen noodle soup with vegetables and I certainly encourage you to use whatever veggies that are in season or whatever you may have in your fridge. The recipe that I’ve provided will give you a good base for any Vegetable Ramen Noodle Soup and you can make it a little spicier,  saltier, or sweeter, if you choose. 

5 from 9 reviews

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Ingredients

For the soup

• 1 tablespoon neutral oil, canola or vegetable
• 1 cup cremini mushrooms or your favorite kind, thinly sliced
• 2 scallions, thinly sliced (reserve green part for garnish)
• 2 tablespoons tamari, plus more as desired
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 5 cups vegetable broth
• ½ tablespoon chili garlic sauce or Sriracha sauce, optional, plus more for garnish if using
• ½ tablespoon agave nectar or honey for non-vegans
• ¼ teaspoon Dijon mustard or hot mustard, optional
• a drizzle of toasted sesame oil
• 2 baby bok choy, halved
• 1 medium carrot, zoodled or julienned into thin strips – I used this tool.
• 1 medium zucchini, zoodled or julienned into thin strips – I used this tool.

For the ramen

• salt, to taste
• 1 (3-ounce) pack of Organic Ramen Noodles, if you typically like a lot of noodles then feel free to do 2 packs, but I think 1 is sufficient with all of the veggies.

Optional Garnish:

• cilantro

Equipment

• 2 medium sauce pans

Instructions

• Heat the neutral oil in a separate medium sauce pan over medium heat. Add in the mushrooms and white parts of the scallions and sauté until softened, about 5 minutes.
• Stir in the tamari, garlic and ginger and sauté until fragrant, about 1 minute.
• Stir in the vegetable broth, chili garlic sauce, agave nectar, mustard, and sesame oil. Simmer for 5 minutes to let the flavors meld over medium-low heat. Taste the broth and add salt or more tamari, if needed.
• Meanwhile, bring a medium sauce pan of salted water to a boil over medium-high heat. Add in the bok choy and blanch for 3 minutes. Once done, remove with a slotted spoon. Place those onto a plate. Next, blanch your carrots, about 3 minutes. Remove those with a slotted spoon and place those onto the plate with the bok choy.
• We are not going to cook the zucchini. It will retain it’s texture better (and not get mushy), if we do not. It will heat once you add and stir it into your soup.  If for some reason you are using big chunks of zucchini and your pieces are not julienned, then I would recommend sautéing them with your mushrooms.
• To make the noodles, use the same pot of boil water water, and cook according to the package instructions. Once done, carefully transfer the noodles with a pair of tongs into serving bowls.
• Ladle in several spoonsful of broth over the noodles and zucchini. Arrange the carrots and bok choy on top, kind of pretty-like. Then ladle on some of the mushrooms with a slotted spoon. Serve and top the soup with garnishes, if using.

  Enjoy!

Serving: 8ounces, Calories: 365kcal, Carbohydrates: 51g, Protein: 10g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Sodium: 4544mg, Potassium: 653mg, Fiber: 5g, Sugar: 16g, Vitamin A: 11637IU, Vitamin C: 73mg, Calcium: 180mg, Iron: 4mg