Quick Homemade Vegetable Ramen Soup
This Quick Homemade Vegetable Ramen Soup is the cure for what ails you! And it comes together in less than 30 minutes.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: dairy free, egg free, oil free, refined sugar free, vegan
Servings: 4 servings
Calories: 205kcal
- 2 garlic cloves (minced)
- 1 inch fresh ginger (peeled and minced)
- 2 carrots (shredded or made into ribbons using a peeler)
- 1 red bell pepper (julienned)
- 4-5 Baby Bella mushrooms
- 3 big collard leafs (chiffonade)
- 8 cups reduced sodium vegetable broth (I like Trader Joe's)
- ¼ tsp tumeric
- 2-3 tbsp reduced sodium Tamari (or Bragg's Liquid Aminos or Soy Sauce)
- A few dashes hot sauce or sriracha (to taste) (optional)
- 4 oz instant ramen noodles
Saute garlic and ginger in 2 tbsp water for 1-2 minutes until softened.
Add pepper, carrots and mushrooms, stir and sauté 1 minute.
Add broth, turmeric, and 2 tbsp Tamari and simmer 15-20 minutes.
Taste and add more tamari if necessary. (if your broth is weak, you may need more)
Add ramen noodles and collards, stir and simmer another 3-5 minutes until noodles are tender.
Add a few shakes of hot sauce (to taste).
Serve and enjoy!
~If you are NOT using REDUCED SODIUM broth and tamari, you may only need 1 tbsp of tamari. Start with a little and add more if needed.
Calories: 205kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Sodium: 1131mg | Potassium: 406mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5950IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 2.2mg