Ramen Vegetable SoupRamen Vegetable Soup

Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Ramen Vegetable Soup at home. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 140 calories. For 87 cents per serving, you get a hor d'oeuvre that serves 6. A mixture of juice of lime, carrots, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Winter. Plenty of people made this recipe, and 7143 would say it hit the spot. It is brought to you by The Comfort of Cooking. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 100%, this dish is super. Similar recipes are Chicken and Miso Ramen Noodle Soup, Homemade Creamy Ramen Soup, and Neoguri (Spicy Seafood Ramen).

Ingredients

Cooking Instructions

1. 01

   In a large pot, heat olive oil over medium.

2. 02

   Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper.

3. 03

   Add tomatoes, broth, water and lime juice; bring to a boil.

4. 04

   Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired.

5. 05

   Serve immediately and top bowls with cilantro and chopped green onions.If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.Enjoy!