Ramen Vegetable Soup

Serves 6



1 Tablespoon olive oil

1 medium yellow onion, medium diced

2 carrots, medium diced

1 stalk celery, medium diced

1 zucchini, medium diced

Salt and pepper

1 can (14.5 ounces) diced tomatoes, drained

3 1/2 cups chicken or vegetable broth

1 cup water

1 fresh lime, juiced

2 packages (3 ounces each) ramen, broken into quarters (discard seasoning packet)

Sriracha sauce to taste, optional

 1 handful cilantro, chopped

4 green onions, chopped



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. Add ramen, 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.


If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.