This Ramen Soup could replace chicken noodle soup as the most comforting soup in the world!
The broth is full-bodied, the ingredients simple and the process fast and easy!
This Ramen Noodle Soup proves that ramen noodles are not just a dorm room staple. I did not eat very well when I was in college (who did, right?).
I gained my freshman 15 by eating chocolate donuts from the dining hall for breakfast every single morning and by having beer and nachos every single night for dinner.
Sure I walked and did aerobics, but the pizza I consumed afterward didn’t advance my fitness goals.
When I moved out of the dorm, my diet did improve. I bought cookbooks and asked my mom for her recipes so that I could try to feed myself some decent meals.
Buttered ramen noodles made frequent appearances on my dinner table. They were cheap and fast eats. Ramen noodles got me through four years of college.
I still buy ramen noodles. My kids like to make them for quick lunches and they are fabulous in recipes like this Ramen Broccoli Kale Salad.
Ramen noodles provide a fun crunch for those times when nuts will not do. They are excellent in Asian inspired dishes just like this soup!
What Is In Ramen Soup
Ramen is a Japenese noodle dish is made with a broth, “pulled” noodles, pork, green onions, and a soft boiled egg. This soup expands upon that by adding more broth, and few more vegetables. This version is vegetarian, although any protein can be added.
How To Make This Easy Ramen Soup
You are going to LOVE how easy this homemade ramen soup is!
This recipe starts by bringing vegetable broth to a boil. I chose to keep this soup vegetarian, but chicken broth or chicken stock will most certainly do!
Add noodles. I kept it simple by using a pantry staple (it’s economical too), packaged ramen noodles.
I also added garlic, ginger, and mushrooms to the broth and allowed it to simmer or just a few minutes. Shiitake mushrooms and red peppers are tasty additions to any ramen recipe!
Bok choy is added next; it adds a vibrant freshness to the soup!
The last thing to be added is the raw egg, which will poach while it simmers in the broth.
The egg is optional; shrimp, tofu, pork or even chicken can be added in its place.
Ladle the soup into your bowl and drizzle each bowl with a little sesame oil to add a deeper, richer flavor to this soup. A low-sodium soy sauce can also be added.
What To Seve With Ramen Soup?
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- 2 32 oz cartons vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ginger
- 1 cup sliced mushrooms
- 1 bunch bok choy
- 3 packets of ramen noodles
- 4 eggs
- Sesame oil
- Place vegetable broth in a stock pot and bring to a boil.
- Add noodles and mushrooms to the broth along with the garlic and ginger; cook for 2 minutes.
- Add bok choy.
- Carefully crack eggs into the broth. Cook the eggs for 1-2 minute more, pouring broth over eggs until they are poached.
- Ladle the soup into serving bowls and drizzle with sesame oil just before serving.
Nutrition InformationYield 4
Amount Per Serving Calories 435 Total Fat 20g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 11g Cholesterol 186mg Sodium 2686mg Carbohydrates 48g Net Carbohydrates 0g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 16g