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Ramen Vegetable Soup

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Ramen Vegetable Soup

4 from 1 vote
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Course: Soup
Cuisine: Asian
Keyword: carrots, dairy free, ramen, vegetables, vegetarian, zucchini
Prep Time: 15 minutes
Cook Time: 13 minutes
Servings: 6 servings
Calories: 162kcal


  • 2 medium carrot
  • 1 stalk celery
  • 1 medium onion
  • 1 medium zucchini
  • 4 stalk green onion
  • 2 cup cilantro
  • 1 tablespoon lime juice
  • 14 1/2 ounce diced tomatoes, canned
  • 1 tablespoon olive oil
  • 3 1/2 cup chicken broth, low-sodium
  • 4 ounce Soup, Ramen noodle, dry


  • To prepare vegetables medium dice carrots, celery, onions and zucchini. Chop green onions and 1 handful of cilantro. Also, juice 1 fresh lime and drain your can of tomatoes.
  • In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes.Season with salt and pepper.
  • Add tomatoes, broth, water and lime juice; bring to a boil. Break up two ramen packets into quarters and add them to the pot (NO SEASON PACKET)
  • Reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired.
  • Serve immediately and top bowls with cilantro and chopped green onions.
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Calories: 162kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Sodium: 493mg | Fiber: 4g | Sugar: 5g

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