Ramen Noodle Soup Recipe

Thank goodness it has been rainy here is Austin, we need the rain! The rain also means, soup!

So no homemade noodles. It was a major fail. I will keep working on them. I think I will ask for a pasta machine for Valentine’s day.

I served this as an after school snack before the twins went off to work out for 4-5 hours, and when they left they asked if they could have it for dinner too after dance and gymnastics. Thus I ate leftovers so there was enough for them.

Making this ramen noodle soup recipe is so easy and takes under 30 minutes to get it on the table for your hungry family! 

Here is our Ramen Noodle Soup Recipe

You will need: 

1 diced white onion
1 tbsp extra virgin olive oil
4 sliced carrots
1 cup mushrooms
2 stalks lemongrass
1-2 cloves of garlic, minced
4 cups vegetable stock
2 cups water (or miso or organic lemongrass broth)
2 tbsp red miso
1/3 cup soy sauce
Splash rice wine
4 Ramen Noodle Mixes
2 cups sliced Chinese Cabbage
Scallions
Hard Boiled Eggs
Steak, grilled and sliced thinly

• Sauté a white onion with a little EVOO in the soup pan
• Add sliced carrots(about 1/person) mushrooms (a full handful or more whatever kind you like) lemongrass ( 2 stalks) and garlic (1-2 minced)
• After 4-5 minutes add 4 cups vegetable stock and 2 cups water (you can also use organic lemongrass or miso broth
• Then I added the following, red miso (2 tablespoons) soy sauce ( 1/3 cup) and a little rice wine
• I also squeezed in a little OJ, not sure what made me to this but it was yummy
• Let simmer a little
• I had made soft boiled eggs earlier and put my steak in the freezer 45 minutes ago to make slicing easy.
• Bring soup to a boil and I added 4 ramen noodle mixes, 2 handfuls of Chinese cabbage, shredded and the steak which was sliced thin.
• Add any seasoning you like, like crushed pepper, ponzu or what not.
• At the end add scallions.
• Pour the ramen noodle soup into bowls and add 1/2 egg on top.

Since my noodles failed I used organic ramen noodles.

Substitutions you can make in this Ramen Noodle Soup Recipe: 

Substitute shrimp, tofu or sliced pork for the beef. 
Broccoli, 
zucchini, 
Snap or snow peas, 
bok choy, 
water chestnuts

YUM! There is nothing better than enjoying a steaming bowl of ramen on a chilly day! 

Ramen Noodle Soup Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Here's an easy and delicious ramen noodle soup recipe that is healthy for your family and that they'll also love. Try if for yourself.

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Ingredients

• 1 diced white onion 

• 1 tbsp extra virgin olive oil
• 
4 sliced carrots

• 1 cup mushrooms 

• 2 stalks lemongrass 

• 1-2 cloves of garlic,
• minced 
4 cups vegetable stock
• 
2 cups water (or miso or organic lemongrass broth)
• 2 tbsp red miso
• 1/3 cup soy sauce
• Splash rice wine
• 4 Ramen Noodle Mixes 

• 2 cups sliced Chinese Cabbage 

• Scallions 

• Hard Boiled Eggs 

• Steak, grilled and sliced thinly

Instructions

1. Sauté a white onion with a little EVOO in the soup pan
2. Add sliced carrots(about 1/person) mushrooms (a full handful or more whatever kind you like) lemongrass ( 2 stalks) and garlic (1-2 minced)
3. After 4-5 minutes add 4 cups vegetable stock and 2 cups water (you can also use organic lemongrass or miso broth
4. Then I added the following, red miso (2 tablespoons) soy sauce ( 1/3 cup) and a little rice wine
5. I also squeezed in a little OJ, not sure what made me to this but it was yummy
6. Let simmer a little
7. I had made soft boiled eggs earlier and put my steak in the freezer 45 minutes ago to make slicing easy.
8. Bring soup to a boil and I added 4 ramen noodle mixes, 2 handfuls of Chinese cabbage, shredded and the steak which was sliced thin.
9. Add any seasoning you like, like crushed pepper, ponzu or what not.
10. At the end add scallions.
11. Pour the ramen noodle soup into bowls and add 1/2 egg on top.

Notes

Substitutions you can make in this Ramen Noodle Soup Recipe: 

Substitute shrimp, tofu or sliced pork for the beef. Broccoli, zucchini, Snap or snow peas, bok choy, water chestnuts

Dana Zucker

I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.