Looking for a homemade ramen noodle soup recipe so you can ditch the packaged type? Or maybe, you are looking for a budget friendly healthy version of the classic?
What kind of thoughts come to mind when I say, Ramen Noodles? Maybe college days? Late night study break? Living on a tight budget? A styrofoam cup of hot soup filled with yellow broth and dehydrated vegetables? Yes, all those things come to mind when I think of Ramen Noodles too.
I’ll tell you what doesn’t come to mind… a healthy lunch in a thermos like this one! Or a quick dinner that takes less than 30 minutes from start to finish!
It’s been quite a few years since I had a cup of Ramen, but the thing I probably remember most about them was their convenience. As parents, we’re always looking for something that is easy to put on the table, but sometimes that can mean sacrificing good nutrition.
We all know the original Ramen isn’t too high on the nutrition scale, but then again, isn’t that kind of how it goes in college?
Today, I’m here to share a homemade version of Ramen Noodle soup. Although it requires a little more time in the kitchen than the original, styrofoam cup variety, I can promise you it is worth the extra effort. The flavors are simple and many of the ingredients are probably already in your pantry. Bring the kids in the kitchen to help while you make it, and maybe, share a few stories from your college days while you’re cooking away.
See how easy it is to make this healthy Ramen Noodle Soup!
Homemade Ramen Noodle Soup
yields 6-8 school lunch thermoses plus extra pasta leftover.
- Cuisine: Lunch
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1/2 inch ginger, minced (optional)
- 2 medium carrots, sliced
- 1 medium leek or 2-3 green onions (white part only), sliced
- 4 cups vegetable broth
- 1 cup water
- 2-3 tablespoons low sodium soy sauce
- 1 cup frozen peas
- 1 lb package whole wheat angel hair pasta
- kosher salt and pepper to taste
- In a large pot, over medium-high heat, warm olive oil. Saute garlic and ginger until fragrant. Add carrots and leeks (or green onions, if using). Continue to saute until leeks/onions are translucent. Add in vegetable broth, water, and soy sauce. Bring to a boil, then reduce to a simmer for 5 minutes. Add in frozen peas and continue to cook on a low simmer until peas are no longer frozen. Season to taste with salt and pepper.
- In a separate pot, bring water to a boil and add angel hair pasta. Cook until al dente and drain. Pasta remains separate from soup to keep it from getting soggy during cooking and storage.
- To serve, place a small serving of pasta in a soup bowl and ladle Ramen soup over pasta. Serve immediately.