Best Ramen Soup With Vegetables Recipes

Ramen Noodle Vegetable Soup image

Provided by Juenessa

Categories Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb hamburger, browned
1 (46 ounce) can V8 vegetable juice
15 ounces veg-all mixed vegetables
1 (3 ounce) package beef-flavor ramen noodles, broken up (just the noodles, not the flavor packet in the ramen noodles)
1 (1 ounce) package Lipton Onion Soup Mix

Steps:

Place all ingredients, except the veg-all, in a stove top pan with lid.
Simmer about 20-30 minutes to give the ingredients time to blend and the noodles and vegetables time to cook.
About 10 minutes before serving, add the can of veg-all--I add the can here so that the veggies don't get mushy from simmering but get heated through.
Stir occasionally.
Serve when veggies are heated through.

Awesome Egg-Drop Vegetable Ramen Soup image

Provided by primadogga

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 cups water
1 (3 ounce) package ramen noodles (Oriental style)
1 vegetarian bouillon cube (1 cup)
garlic powder
onion powder
five-spice powder
pepper
4 ounces peanuts
4 ounces frozen broccoli
4 ounces frozen cauliflower
4 ounces frozen corn
4 ounces frozen peas
2 large eggs
1 teaspoon toasted sesame oil
soy sauce or hoisin sauce

Steps:

In a large casserole dish or saucepan, heat water to a boil (on stove or microwave).
Add bouillon and spices; noodles (save seasoning packet for later); broccoli and cauliflower; bring back to a boil (or microwave for 5 minutes).
Add peanuts, peas and corn and bring back to a boil (or nuke for 3 min).
Add eggs and stir well, and bring back to a boil (or microwave 2 min).
Add seasoning packet from ramen soup, soy or hoisin sauce, and sesame oil, stir well, and serve.

Nutrition Facts : Calories 366.9, Fat 21.8, SaturatedFat 4.6, Cholesterol 105.8, Sodium 489.4, Carbohydrate 31.4, Fiber 5.8, Sugar 4, Protein 16.3