Fresh, simple, and full of flavor — ditch the seasoning packet and enjoy this comforting, homemade take on ramen noodles in a bright, satisfying soup.
Ramen gets a bad rap as college food, but it’s far more versatile than the instant packets suggest. When cooked in a fragrant broth, the noodles turn tender and silky, soaking up every layer of flavor you add. This recipe uses inexpensive ramen as the base, turning it into a nourishing soup that feels much more elevated than its price tag.
This vegetable ramen soup combines crisp, freshly chopped vegetables, diced tomatoes, and a simple broth with a squeeze of lime and a handful of herbs. It’s quick to make, stores well for leftovers, and is perfect for a weeknight dinner or a hearty lunch at work.
The soup has a light, bright profile with lime juice, cilantro and green onions finishing each bowl. Add Sriracha or chili garlic paste for heat, or stir in cooked chicken, fish, or beef for extra protein. It’s an easy, adaptable recipe that leans Asian-inspired — somewhere in the realm of pho-like flavors — without being complicated.
Ramen Vegetable Soup
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, medium diced
- 2 carrots, medium diced
- 1 stalk celery, medium diced
- 1 zucchini, medium diced
- Salt and pepper
- 1 can, 14.5 ounces diced tomatoes, drained
- 3 1/2 cups chicken or vegetable broth
- 1 cup water
- 1 fresh lime, juiced
- 2 packages, 3 oz. each ramen, broken into quarters (discard seasoning packet)
- Sriracha sauce to taste, optional
- 1 handful cilantro, chopped
- 4 green onions, chopped
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and zucchini and sauté until the vegetables are tender, about 6 minutes. Season with salt and pepper.
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Stir in the drained diced tomatoes, chicken or vegetable broth, water, and lime juice. Bring the mixture to a boil.
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Add the broken ramen noodles (discard the seasoning packets). Reduce the heat and simmer until the noodles are tender, about 3 minutes. Taste and adjust seasoning with salt, pepper, and Sriracha if desired.
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Serve immediately, topping each bowl with chopped cilantro and green onions.
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For leftovers, refrigerate the soup in a covered pot. When reheating, place the pot over medium heat, add a little extra water to ensure the vegetables are covered, bring to a boil, then reduce heat and simmer until heated through.
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Enjoy!
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