Recipe: Veggie Ramen Soup by Jennah Jensen

Sometimes we all just need a basic and straight forward meal that feels comforting and indulgent. This recipe is inspired from the classic Cup of Noodles… you know, the one that comes in those styrofoam cups! I wanted to recreate a healthier version that isn’t cooked in a petroleum chemical bath and whose ingredients are wholesome. The very best way to ensure the quality of our food is to make it ourselves with ingredients we know and trust. This rendition is very similar in flavor except minus all the bad stuff! It makes for a fun lunch, after school snack or put it in a thermos and take it to-go! I hope you enjoy!

Ingredients

• 1 yellow onion, finely diced

• 5 cloves garlic, minced

• 1 cup carrot, finely diced

• 1 cup frozen corn

• 1 cup frozen peas

• 8 cups of water + 4 veggie bouillon cubes (or veggie broth to taste)

• 1 box ramen noodles or gf noodles of choice

Method

• Start by dicing up the onions, garlic and carrot and add to a soup pot preheated on medium heat. Sauté for a few minutes until onions become translucent. To prevent veggies from sticking add small splashes of water as needed.

• Once veggies are tender add in the water plus vegetable bouillon cubes or vegetable broth to taste, about 8 cups of liquid.

• Raise temperature to medium-high heat and add in the frozen corn and peas. Once the ingredients have been throughly heated and combined, turn off heat.

• Lastly, to prevent the noodles from soaking up all the liquid, add the noodles to individual bowls right upon serving. Pour hot soup on top of your bowl of noodles and allow to steep for a few minutes until noodles become tender. Make sure soup has cooled enough to eat and enjoy!

Serves about 6

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen