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quick and easy soup

Ramen Noodle Soup

This quick and satisfying ramen noodle soup transforms simple pantry staples into a restaurant-worthy meal. With aromatic ginger, garlic, and a hint of chili oil, this comforting bowl comes together in minutes but tastes like it's been simmering all day. Perfect for busy weeknights when you need something warm and nourishing.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3½ ounce) package ramen noodles with dried vegetables
  • 3½ cups low sodium vegetable broth
  • 1 garlic clove minced
  • 2 green onions sliced
  • ½ teaspoon chili oil
  • ½ teaspoon fresh gingerroot minced
  • 2 teaspoons low sodium soy sauce
  • sesame oil for finishing, about ¼ teaspoon

Equipment

  • Medium saucepan
  • Knife
  • Measuring spoons

Method
 

  1. In a medium saucepan, combine the vegetable broth and ramen noodles with their dried vegetables. Cover and bring to a boil over high heat.
  2. Once boiling, stir to separate any clumped noodles.
  3. Reduce heat to medium and add the soy sauce, chili oil, minced ginger, and minced garlic.
  4. Simmer uncovered for about 10 minutes to allow flavors to meld and broth to reduce slightly.
  5. Finish with a drizzle of sesame oil and garnish with sliced green onions before serving.

Notes

For a more substantial meal, add protein like shredded rotisserie chicken, thinly sliced beef, soft-boiled eggs, or tofu cubes. Feel free to enhance the soup with fresh vegetables like spinach, mushrooms, or corn instead of the dried vegetables that come with the ramen package.
If you're sensitive to spice, start with just ¼ teaspoon of chili oil and adjust to taste. Store any leftovers in the refrigerator for up to 2 days, though the noodles may soften over time.