Vegetable Ramen Noodle Soup - Supper With Michelle

 

If you love ramen noodles, then you’ll love this Vegetable Ramen Noodle Soup! It is packed with vegetables and extremely delicious! 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. 🙂

 

Similar to my cookbook, you can freestyle this soup and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

  • Use soba noodles instead of ramen noodles
  • Use udon noodles instead of ramen noodles
  • Use mushroom broth or no-chicken broth instead of vegetable broth

Here are some other additions and ideas to consider:

  • Add in tofu or plant-based “chicken”
  • Add in some kale, spinach, or another heartier leafy green near the end
  • Add in corn, broccoli, snap peas, snow peas, bean sprouts, or bamboo shoots
  • Top with a fried or boiled egg
  • Top with chili crisp

Looking for other great entrée ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Vegetable Ramen Noodle Soup. The full printable recipe is below. Enjoy!

Vegetable Ramen Noodle Soup - Supper With Michelle

Get the Recipe: Vegetable Ramen Noodle Soup

Yield: 2 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
If you love ramen noodles, then you'll love this Vegetable Ramen Noodle Soup! It is packed with vegetables and extremely delicious!
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 ginger, grated
  • 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 toasted sesame oil
  • 2 small 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 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:

  • scallions
  • cilantro leaves
  • chili garlic sauce or Sriracha

Equipment

  • 2 medium sauce pans
  • Chef's Knife
  • Cutting Board
  • Slotted Spoon
  • Tongs

Instructions

Begin your broth:

  • Heat the neutral oil in a 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.

Blanch the bok choy and carrots:

  • Meanwhile, bring a separate 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. Transfer those onto a plate. Next, blanch your carrots, about 3 minutes. Remove those with a slotted spoon and transfer 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.

Make the noodles:

  • To make the noodles, use the same pot of boiling water, and cook according to the package instructions. Once done, carefully transfer the noodles with a pair of tongs into two serving bowls.
  • Ladle in several spoonfuls 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