Homemade Ramen Noodle Soup
Delicious, budget-friendly ramen noodle soup recipe that’s just as good as the classic and much better for you!
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Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ 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
Instructions
- 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.
To Pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
Nutrition
Serving: 1 serving | Calories: 357kcal | Carbohydrates: 67g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 219mg | Potassium: 338mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3829IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 4mg
