Ramen Noodle Vegetable Soup
Warm, nourishing, and packed with vibrant vegetables, this Ramen Noodle Vegetable Soup is the ultimate comfort food that comes together in just 35 minutes. Featuring a fragrant base of sautéed garlic, ginger, and onions, this recipe is loaded with wholesome ingredients like napa cabbage, baby spinach, and earthy mushrooms, all simmered in a flavorful vegetable broth with a splash of soy sauce or tamari. Tender ramen noodles soak up the savory goodness, while a drizzle of toasted sesame oil adds a rich, nutty finish. Perfect for a quick yet satisfying weeknight dinner, this Japanese-inspired soup is easily customizable and can be topped with green onions and a sprinkle of red chili flakes for a spicy kick. Whether you’re looking for a vegetarian or vegan-friendly option, this one-pot dish is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium yellow onion, diced
- 2 medium carrots, thinly sliced
- 2 stalks celery stalks, diced
- 1 cup mushrooms, sliced
- 8 cups vegetable broth
- 3 tablespoons soy sauce or tamari
- 2 cups napa cabbage, shredded
- 6 ounces ramen noodles (dried or fresh)
- 2 cups baby spinach
- 3 stalks green onions, sliced
- 1 teaspoon toasted sesame oil
- 0.5 teaspoons optional red chili flakes
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the diced onion, sliced carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables are slightly softened.
Pour in the vegetable broth and soy sauce or tamari, and bring the mixture to a boil.
Reduce the heat to a simmer. Add the shredded napa cabbage and continue cooking for 5 minutes.
Add the ramen noodles to the simmering broth and cook for 3-5 minutes (or according to package instructions) until tender.
Stir in the baby spinach and cook for 1 more minute until wilted.
Remove the pot from heat and drizzle in the toasted sesame oil. Stir to incorporate.
Ladle the soup into bowls and garnish with sliced green onions and optional red chili flakes if desired.
Serve hot and enjoy this comforting, nutritious ramen noodle vegetable soup.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10432 mg | 454% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 48.6 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 560 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5434 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
