Extra Special Ramen Noodle Soup Recipes

RAMEN NOODLE SOUP

Ramen Noodle Soup image

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores.

Provided by dakota kelly

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

3 ½ cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
½ teaspoon chili oil
½ teaspoon minced fresh ginger root
1 teaspoon sesame oil
2 green onions, sliced

Steps:

In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 42.4 g, Fat 10.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.9 g, Sodium 1674.6 mg, Sugar 5.7 g

EXTRA SPECIAL RAMEN NOODLE SOUP

Extra Special Ramen Noodle Soup image

I learned to make Ramen Noodle in college extra special as I ate it alot. This is one of my favorites. This one is best with either Pork Flavored or Oriental Flavored Ramen Noodles

Provided by Lucky Chef

Categories < 30 Mins

Time 20m

Yield 3 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package ramen noodles
1/4 small green cabbage
1 slice single serve Spam or 4 slices turkey bacon
2 green onions

Steps:

Add 3 cups water to pan.
Chop cabbage and meat into slivers.
Put in all ingredients except noodles.
Cook till cabbage is crisp tender.
Add ramen noodles.
Cook for additional 5 minutes.
Makes about 3 servings.

Nutrition Facts : Calories 145.9, Fat 4.9, SaturatedFat 2.2, Sodium 341.2, Carbohydrate 22.6, Fiber 1.6, Sugar 2.4, Protein 3.7

RAMEN NOODLE SOUP

Ramen Noodle Soup image

This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores. Try different flavors and broth.

Provided by Luvs 2 Cook

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups low sodium vegetable broth
1 (3 1/2 ounce) package ramen noodles, with dried vegetables
2 teaspoons low sodium soy sauce
1/2 teaspoon chili oil
1/2 teaspoon minced fresh gingerroot
1 garlic clove (minced)
2 green onions, sliced

Steps:

In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger.
Simmer, uncovered, for 10 minutes.
Stir in sesame oil and garnish with green onions.

Nutrition Facts : Calories 226.6, Fat 7.8, SaturatedFat 3.8, Sodium 1189.5, Carbohydrate 33.6, Fiber 1.6, Sugar 1.2, Protein 5.8

DIY RAMEN SOUP

DIY Ramen Soup image

This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. -Michelle, Clair, Seattle, Washington

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 package (3 ounces) ramen noodles
1 tablespoon reduced-sodium chicken base
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon minced fresh gingerroot
1/2 cup shredded carrots
1/2 cup shredded cabbage
2 radishes, halved and sliced
1/2 cup sliced fresh shiitake mushrooms
1 cup shredded cooked chicken breast
1/4 cup fresh cilantro leaves
2 lime wedges
1 hard-boiled large egg, halved
4 cups boiling water

Steps:

Cook ramen according to package directions; cool., In each of two 1-qt. wide-mouth canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until serving. , To serve, pour 2 cups boiling water into each 1-qt. glass jar; let stand until warmed through or until chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.

Nutrition Facts : Calories 380 calories, Fat 6g fat (1g saturated fat), Cholesterol 147mg cholesterol, Sodium 1386mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.

CHICKEN RAMEN SOUP

Chicken Ramen Soup image

A great way to kick your ramen noodles up a notch.

Provided by sweaver

Categories Chicken Noodle Soup

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
4 stalks celery, diced
4 medium carrots, peeled and chopped
salt and ground black pepper to taste
5 cloves garlic, minced
½ teaspoon ginger paste
10 cups chicken stock
1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
1 tablespoon soy sauce
3 (3 ounce) packages ramen noodles (flavor packets discarded)

Steps:

Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
Add chicken and soy sauce and simmer for 1 hour.
Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 11.5 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 2 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 1555.5 mg, Sugar 3.3 g

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