Ramen Vegetable Soup
There ain't no rest for the wicked -- after a brief celebration of it being summer, a.k.a, Friday night after our final and then Saturday, I am back at work. This morning I officially start a new job (eek!). I will be working two part-time jobs through out the summer and will begin an internship in July. Blogging is one of the few things that keeps me sane, so don't worry, a new recipe will still be posted every day.
I love ramen noodles. But not the college style ramen noodles you might be thinking of. The packages are so cheap and if you discard the sodium-filled seasoning packet there are so many delicious meal options. This soup was something that I would have happily ordered in a restaurant.
If you're interested check out this four ingredient ramen recipe from Vegetarian & Cooking! in 2012.
Recipe adapted from The Comfort of Cooking.
Ingredients:-1 Tablespoon olive oil
-1 medium onion, medium diced
-2 carrots, medium diced
-1 stalk celery, medium diced
-1 zucchini, medium diced
-1/4 head of cabbage
-Small bunch of kale
-Salt and pepper
-1 can (14.5 ounces) diced tomatoes, drained
-3 1/2 cups vegetable broth
-1 cup water
-Lime juice, to taste
-2 packages ramen, broken into quarters (discard seasoning packet)
-4 green onions, chopped
|Gather all of your veggies.
|Slice them all up.
|Heat the oil in a stock pot and add all of the veggies.
|Saute until the zucchini, carrots and onions are softened.
Season with salt and pepper.
|Add tomatoes, vegetable broth, water and lime juice.
Bring to a boil.
Add ramen, reduce heat and simmer until noodles are tender, 3 minutes.
|Serve topped with sour cream and green onion slices.
This soup was a hit. Dave and I both had several servings of this for dinner and we ate all of the leftovers the next day. This is a recipe that I will be working into my cooking rotation, it is so easy to adapt based on whatever vegetables you have on hand. The broth was incredibly flavorful and all of the fresh vegetables added great color.