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Veggie Ramen

By: Jenn Alberts

Want to make a ramen soup but want a healthier version than the one that comes wrapped in plastic for .10 at the grocery store? Try this easy and very adaptable ramen! You can make the base soup and your friends and family can add their own protein and spice – great for kids that are picky. My kid loves scrambled eggs in hers!

Step 1

Peel and chop all veggies

Step 2

Add sesame oil, garlic, and ginger to large soup pot – Cook until garlic and ginger start to cook and bubble, but not brown.

Step 3

To the soup pot add:

8 cups vegetable broth

Carrots, celery, spinach, HALF of the cilantro, and HALF of the green onion

2 Tablespoons light sodium soy sauce

3T rice wine vinegar

Just a pinch of cayenne pepper or another spice that you like. I recommend adding less then you want and you can always add more to your personal bowl. I often add more then I should and then it’s too spicy for my daughter!

Step 4

Cook over medium-low heat for 15-20min until vegetables are tender but not mushy.

Step 5

In a separate pot add water and dry rice noodles, boil until noodles are tender OR cook according to your noodle directions.

Step 6

Prepare your add-ins or use leftovers! You can add any protein you like or just leave it veggie.

Step 7

Now you’re ready to serve it up! Add your noodles to the bottom of the bowl and ladle in your soup. Garnish with a sprinkle of cilantro and green onion and any more spice you’d like.

Print Recipe

Veggie Ramen

Want to make a ramen soup but want a healthier version than the one that comes wrapped in plastic for .10 at the grocery store? Try this easy and very adaptable ramen! You can make the base soup and your friends and family can add their own protein and spice - great for kids that are picky. My kid loves scrambled eggs in hers!

Course: Soup

Keyword: carrots, celery, noodles, ramen, soup, vegetable, vegetarian, veggies

Ingredients

2 tsp sesame oil
2 tsp fresh grated ginger (or frozen)
2 tsp crushed or finely chopped garlic
4 carrots peeled & chopped
4 stalks celery chopped
1 cup fresh spinach chopped
1/2-1 cup cilantro chopped
1/4 cup green onion (about 3 stalks) chopped
8 cups vegetable broth
2 tbsp low sodium soy sauce
3 tbsp rice wine vinegar
3 cups cooked rice noodles
3 eggs optional

Instructions

Peel and chop all veggies
Add sesame oil, garlic, and ginger to large soup pot - Cook until garlic and ginger start to cook and bubble, but not brown.
To the soup pot add:
8 cups vegetable broth
Carrots, celery, spinach, HALF of the cilantro, and HALF of the green onion
2 Tablespoons light sodium soy sauce
3T rice wine vinegar
Just a pinch of cayenne pepper or another spice that you like. I recommend adding less then you want and you can always add more to your personal bowl. I often add more then I should and then it's too spicy for my daughter!
Cook over medium-low heat for 15-20min until vegetables are tender but not mushy.
In a separate pot add water and dry rice noodles, boil until noodles are tender OR cook according to your noodle directions.
Prepare your add-ins or use leftovers! You can add any protein you like or just leave it veggie.
Now you're ready to serve it up! Add your noodles to the bottom of the bowl and ladle in your soup. Garnish with a sprinkle of cilantro and green onion and any more spice you'd like.