Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Ramen Soup with Vegetables 3.2 (78) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Servings: 4 Improve on the typical ramen soup by adding your own fresh veggies and seasonings. Ingredients 1 tablespoon olive oil 1 medium yellow onion, diced medium 2 carrots, diced medium 1 stalk celery, diced medium ¼ pound green beans, trimmed and cut into ½-inch pieces Salt and pepper 1 can (14.5 ounces) diced tomatoes 3 ½ cups chicken broth 2 packages (3 ounces each) ramen, broken into quarters (seasoning packet discarded) Directions 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. Rate it Print