Ramen Soup with Vegetables

Photo: Andrew Purcell

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


  • 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)


  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.

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