This tasteful vegetable noodle soup with a zesty Asian flair features vegetable broth, soy sauce, garlic, ginger and colorful vegetables, and it’s ready in less than 30 minutes.
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Ramen is an Asian noodle soup dish. The word “ramen” loosely translated from Chinese means pulled noodles.
Ramen noodles are made from just four ingredients: wheat flour, water, salt, and kansui (a type of alkaline mineral water).
Ingredients
- 3 1/2 cups Vegetable Chicken Broth
- 1 teaspoon soy sauce
- 1 teaspoon ground ginger
- 1 dash black pepper
- 1 medium carrot, sliced diagonally
- 1 stalk celery, sliced diagonally
- 1/2 red bell pepper, cut into 2-inch-long strips
- 2 green onions, sliced diagonally
- 1 clove garlic, minced
- 125g broken-up uncooked ramen noodles
Instructions
- Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
- Stir the noodles in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Ramen Noodle and Vegetable Soup Recipe
What is vegetable broth made of?
Broth, also known as bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Making your own vegetable broth allows you to customize the flavor and reduce waste. Homemade broth has a much fresher taste than store-brought broth. You can give it a boost from fresh garden herbs, and even spice it up a little if you like.
Start by placing at least one large onion, 3 carrots, and 3 stalks celery in a large stock pot. Onions, carrots, and celery are always the base of a good vegetable broth.
Add any leftover vegetables and herbs that need to be used up, and will add flavor.
Avoid adding starchy vegetables like potatoes that will make the broth cloudy.
Add 2 tablespoons sea salt, and 1 teaspoon whole peppercorns.
Pour 4 quarts of water into the pot and turn the heat on high. Cover and bring to a boil. Lower the heat a little. Simmer the broth for 1 hour.
Strain the vegetables and herbs out of the broth.
