Ramen (Rice Noodle) Soup


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

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