Ramen noodle soup is so easy to make at home! And really, you can use any vegetables that you have! So it is a perfect way to use up those vegetables. Plus, it is a lot healthier than the kind in the package that you are thinking of.
Ramen noodle soup is super easy to make at home and versatile!
In a large pot, heat your oil over medium heat. The recipe calls for avocado oil, but if you don't have it you can use any other kind of high heat cooking oil.
Add the sliced mushrooms, carrots, garlic, and ginger to your pot. Cook until softened and fragrant. You will want to stir your vegetables frequently so they don't stick to the bottom of the pan.
Next, add the sesame oil, broth, soy sauce, sriracha, and kale. Simmer ~10 minutes so the kale cooks and the flavors come together.
I used frozen kale in this recipe, which is why you see all that steam coming off! But, you can definitely use fresh kale too.
Finally, you can add the ramen noodles and cook until just softened.
Divide the soup between two large bowls. You can top it with green onions, eggs, and even sesame seeds!
I hope you enjoy this ramen noodle soup as much as I did!
Ramen Noodle Soup
- 2 tablespoon avocado oil
- 2 whole carrots shredded
- 14 oz package oyster mushrooms sliced
- 3 cloves garlic minced
- 1.5 inch fresh ginger peeled and minced
- 4 cups kale chopped
- 2 teaspoon sesame oil
- 4 cups broth vegetable, chicken, or beef
- ¼ cup soy sauce sub coconut aminos
- ¼ cup sriracha
- 2 packages ramen
- 2 whole green onions sliced
- 2 eggs soft boiled and shelled
- 2 tablespoon sesame seeds optional for garnish
- In a large pot, heat your oil over medium heat.
- Add the sliced mushrooms, carrots, garlic, and ginger. Cook until softened and fragrant, stirring frequently.
- Add the sesame oil, broth, soy sauce, sriracha, and kale. Simmer ~10 minutes so the kale cooks and the flavors come together.
- Add the ramen noodles and cook until just softened.
- Divide between two large bowls.
- Top with green onions, eggs, and sesame seeds (optional)