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20-Minute Ramen Noodle Soup: Quick & Tasty!
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Ramen Noodle Soup Recipe
Welcome to our quick and easy homemade ramen noodle soup recipe that is perfect for busy weeknights or whenever you crave a comforting meal. This 20-minute vegetarian ramen recipe is packed with flavor and is sure to become a family favorite. Whether you’re a ramen connoisseur or new to making this dish, our fast and tasty ramen noodle soup will not disappoint!
Ingredients for Quick 20-Minute Ramen Noodle Soup
To make this delicious ramen noodle soup, you will need the following ingredients:
– 4 cups vegetable broth
– 2 packs of ramen noodles
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons soy sauce
– 1 tablespoon miso paste
– 1 cup sliced mushrooms
– 2 cups baby spinach
– 2 green onions, chopped
– Salt and pepper to taste
These simple ingredients come together to create a flavorful and satisfying bowl of ramen noodle soup that is perfect for a quick healthy meal.
Here is how to prepare this easy and delicious ramen noodle soup:
Step-by-Step Instructions
1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
2. Pour in the vegetable broth and bring to a simmer. Add soy sauce and miso paste, stirring to combine.
3. Add the sliced mushrooms to the broth and let them cook for about 2-3 minutes until slightly softened.
4. Add the ramen noodles to the pot and cook according to the package instructions, usually about 3-4 minutes.
5. Once the noodles are cooked, add the baby spinach and green onions. Stir until the spinach is wilted.
6. Season the soup with salt and pepper to taste.
7. Serve the quick ramen noodle soup hot, garnished with extra green onions or a sprinkle of sesame seeds.
Helpful Tips & Substitutions
– Feel free to customize this ramen noodle soup with your favorite vegetables such as bell peppers, carrots, or corn.
– For a protein boost, add cooked chicken, tofu, or a soft-boiled egg to your soup.
– You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
– Make the broth ahead of time and freeze it for up to 3 months for a quick and convenient meal option.
Serving Suggestions
This quick ramen noodle soup pairs perfectly with a side of steamed edamame, a fresh cucumber salad, or a side of kimchi for a complete and satisfying meal.
Variations
For a spicy twist, add a splash of sriracha or chili paste to your ramen noodle soup. You can also experiment with different types of noodles such as udon or soba for a unique flavor and texture.
Frequently Asked Questions
1. Can I make this ramen noodle soup gluten-free? Yes, simply use gluten-free tamari instead of soy sauce.
2. Is it okay to use store-bought broth for this recipe? Absolutely! Feel free to use your favorite store-bought vegetable broth.
3. How can I make this ramen noodle soup more filling? Add more vegetables, protein, or noodles to make the soup more substantial.
4. Can I make this ramen noodle soup ahead of time? While it’s best enjoyed fresh, you can prepare the broth in advance and assemble the soup when ready to eat.
5. Is it possible to make this soup low-sodium? Reduce the amount of soy sauce or use low-sodium soy sauce to control the sodium content.
6. Can I freeze this ramen noodle soup? While the noodles may become soft upon thawing, you can freeze the broth and vegetables for later use.
7. How can I add more umami flavor to the soup? Consider adding a splash of mirin or a sprinkle of nutritional yeast for added depth of flavor.
8. Can I make this ramen noodle soup vegan? Absolutely! This recipe is already vegan-friendly, but feel free to customize it to suit your preferences.
Conclusion
our 20-minute ramen noodle soup is a quick, easy, and delicious meal option that is perfect for any day of the week. Try this recipe today and enjoy a bowl of flavorful and satisfying ramen in no time!
20-Minute Ramen Noodle Soup: Quick & Tasty!
Servings
2
Prep time
10 minutes
Cooking time
10 minutes
Calories
320 kcal
A quick and easy homemade vegetarian ramen noodle soup that is packed with flavor and perfect for busy weeknights. This flavorful dish is ready to enjoy in just 20 minutes.
Cook Mode
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Ingredients
- 4 cups vegetable broth
- 2 packs ramen noodles
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 cup sliced mushrooms
- 2 cups baby spinach
- 2 green onions, chopped
- Salt
- Pepper
Directions
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
- Pour in the vegetable broth and bring to a simmer. Add soy sauce and miso paste, stirring to combine.
- Add the sliced mushrooms to the broth and let them cook for about 2-3 minutes until slightly softened.
- Add the ramen noodles to the pot and cook according to the package instructions, usually about 3-4 minutes.
- Once the noodles are cooked, add the baby spinach and green onions. Stir until the spinach is wilted.
- Season the soup with salt and pepper to taste.
- Serve the quick ramen noodle soup hot, garnished with extra green onions or a sprinkle of sesame seeds.
Nutrition Facts
Calories:
320
Fat:
7
Carbohydrates:
53
Protein:
10
Sodium:
1100
Fiber:
4
Sugar:
3
