Ramen Soup With Vegetables Recipes

RAMEN VEGETABLE SOUP

Ramen Vegetable Soup image

Provided by Georgia

Number Of Ingredients 14

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
1 can, 14.5 ounces diced tomatoes, drained
3 1/2 cups chicken or vegetable broth
1 cup water
1 fresh lime, juiced
2 packages (3 oz. each) ramen, broken into quarters , (discard seasoning packet)
Sriracha sauce to taste, optional
1 handful cilantro, chopped
4 green onions, chopped

Steps:

In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper. Add tomatoes, broth, water and lime juice; bring to a boil. Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired. Serve immediately and top bowls with cilantro and chopped green onions.
If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.
Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

RAMEN SOUP WITH VEGETABLES

Ramen Soup with Vegetables image

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

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)

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 SOUP

Ramen Noodle Soup image

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

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

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 VEGETABLE SOUP

Ramen Noodle Vegetable Soup image

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

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

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.

RAMEN CHICKEN 'N' VEGETABLES

Ramen Chicken 'n' Vegetables image

"I found this recipe years ago in a magazine and just had to try it that same night," recalls Buffy Sias of Whitehorse, Yukon Territory. "Now, it's become a family favorite, and even my toddler cleans her plate and asks for seconds!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups water
2 packages (3 ounces each) chicken ramen noodles
2 cans (8-3/4 ounces each) whole baby corn, drained
1 small zucchini, sliced
1 cup fresh sugar snap peas
1 jar (6 ounces) sliced mushrooms, drained
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken

Steps:

In a large saucepan, bring water to a boil. Stir in ramen noodles with contents of seasoning packets. Add the vegetables, soy sauce and pepper flakes. , Reduce heat; cover and simmer for 3-4 minutes or until noodles and vegetables are tender, stirring occasionally. Stir in chicken; heat through.

Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1177mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 26g protein.

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