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What kind of thoughts come to mind when I say, Ramen Noodles? Â Maybe college days? Â 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 thermos like this one!
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. Â 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. Â 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. Â The flavors are simple and many of the ingredients are probably already in your pantry. Â Bring the kids in the kitchen to help while you make it, and maybe, Â share a few stories from your college days while you’re cooking away.
yields 6-8 school lunch thermoses plus extra pasta leftover.
Ingredients
- 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
Directions
- 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 soup bowl and ladle Ramen soup over pasta. Serve immediately.
yummy..
The problem is, I would miss the squiggly noodles! For some reason, those are my favorite part! :)
totally ok to miss the noddles lol
Having this for dinner tonight. YUMMY! I used beef broth instead of vegetable, yellow onions instead of leeks/green onions and egg noodles instead of spaghetti. I will definitely be making this again! No more little square packages for us!
So glad!!
I made this tonight…it was fast enough, easy enough and good! The only thing I noticed was that it was pretty salty (and I didn’t add any salt), so I would recommend low sodium soy sauce for those that are watching their sodium intake. However, I am sure in no way does it have as much as the packages!!! I refuse to buy them because of that and the other ingredients I would rather do without! Thank you for the recipe!
Hi Pam!
Thank you for letting us know you enjoyed the soup! It does not have nearly as much as the packages. I edited the recipe -we used low sodium soy sauce ourselves.
This is great! I want to make some but didn’t want to use the msg packets. Will use the noodles though so we can use chopsticks…thanks for posting this!! :)
Nancy, which msg packets are you talking about? There aren’t any in our recipe. We hope you enjoy!