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Vegetable Ramen Noodle Soup

Print Recipe

Ingredients
  

  • Ramen noodles (I use Lotus brand rice at Costco or health food store (use 4 blocks))
  • 8-10 cups water or oil free veggie broth of choice (low sodium if desired)
  • 1/4 cup Tamari sauce (low sodium gluten free soy sauce)
  • 10 crimini or shiitake mushrooms sliced
  • 1 small red onion cut thin lengthwise
  • 1 med carrot Julienned
  • 1 small red bell pepper chopped
  • 2 T minced ginger
  • 2 T minced garlic
  • 2 cups snow pea pods
  • 1/2 can baby corn sliced in half long ways
  • 1 - 8 oz package bean sprouts
  • Scallions for garnish

Instructions
 

  • Cook ramen per package instructions.
  • Sauté mushroom & onion 3 min, then add carrot and bell pepper for 2 more minutes. Add garlic and ginger for 1 min. Be sure to use splashes of water to keep veggies from sticking.
  • Add broth (or water see below) and Tamari and bring to boil for 5 min.
  • Adjust salt or other flavours.
  • Turn off heat and add sliced snow peas and baby corn.
  • Prepare bowl by adding noodles, broth with cooked veggies and garnish with scallions and sprouts. Note, I do not store the soup with the noodles in it as it was just soak up all the broth. Keep them separate.

IF NOT USING BROTH, SAUTÉ THE FOLLOWING:

  • 1 small white onion diced
  • 1 small shallot diced
  • 6 cloves garlic added at the end
  • 2 T ginger at the end
  • And 1/4 cup Tamari
  • + 4-6 cups water added to veggies

Notes

  • You can sub Miso paste and add in nutritional yeast for a richer broth.
  • Cook the rest as instructed above.