I never had Ramen Soup before I made this one, but I’ve seen pictures and wanted to try it. So this is my version of Ramen Soup, and it’s become one of our favourites.
8 oz mushrooms, sliced
1 tbsp dried chopped onion
2 carrots, thinly sliced
2 baby bok choy, sliced
½ cup cubed extra firm tofu (optional)
1 cup snap peas
1 cup sweet peppers, diced (any colour)
½ tsp sesame oil (optional)
6 cups of vegetable broth
1 tsp garlic powder
½ - 1 tsp ginger powder
2 tsp low sodium tamari or soy sauce
½ tsp smoked paprika
2 blocks instant brown rice vermicelli noodles or Ramen noodles
Saute sliced mushrooms for a few minutes, then add the remaining ingredients except for the noodles. Cook until the vegetables are tender.
In a separate pot, cook the noodles.
Stir the noodles into the soup, then serve.
Tip – I like to cut the noodles into smaller pieces before putting them into the soup