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Ramen Soup with Vegetables

Improve on the typical ramen soup by adding your own fresh veggies and seasonings.

  • Servings: 4
Ramen Soup with Vegetables

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced medium
  • 2 carrots, diced medium
  • 1 stalk celery, diced medium
  • 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
  • Salt and pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 1/2 cups chicken broth
  • 2 packages (3 ounces each) ramen, broken into quarters (seasoning packet discarded)


  1. In a medium pot, heat oil over medium. Add onion, carrots, celery, and green beans and saute until soft, 6 minutes. Season with salt and pepper. Add tomatoes, broth, and 1 cup water; bring to a boil. Add ramen, reduce heat, and simmer until noodles are tender, 3 minutes. Season with salt and pepper and serve immediately.

Cook's Note

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Improve on the typical ramen soup by adding your own fresh veggies and seasonings.


Reviews (1)

  • gr8food 10 Dec, 2014

    This is a comfort food to me. Reminds me of the college days when money was tight. We would throw some frozen veggies in for a little nutrition. This is a better version. I use low sodium broth and any veggies I have in the fridge. Also right before it's done, sometimes I'll add a little cooked chicken. Beef, fish or shellfish work too. Just change the broth. Snip a little chive, parsley or green onion on top to make it look pretty. And kids will like it because it's noodle soup ;-)

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