Ramen Noodle soup

Rich and flavorful homemade broth with vegetables and noodles.

Course Main Course

Cuisine American, asian

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 518kcal

Heat sesame oil in a large pot over medium heat. Add the carrots and stir fry for 1 minute. Then add the broccoli, mushrooms and onion and stir to combine.
Pour in the broth and bring it to a simmer.
Stir in the soy sauce and ramen and cook for 4 minutes, or until the noodles soften.
Divide the soup between 4 bowls. Add a halved, soft-boiled egg to each and garnish with green onion.

If using packaged ramen noodles, don't use the seasoning packet.
Use whatever vegetables you have on hand.
Don't skimp on the vegetables.
Cut any vegetable into small pieces that will cook and soften quickly.
Don’t overcook the ramen noodles. Most only need about 4 minutes to be cooked through.
Soy sauce is salty, so check for seasoning. Only add salt and pepper as needed.
You can add sliced meat. It should be precooked.
The egg really adds something, so it's a must-have for this soup.
Add an extra drizzle of sesame oil or sriracha to kick up the flavor.
Storage - keep in an airtight container inside the fridge for 4 days.