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Recipe

Serves
4 people

Print recipe

Ingredients

Broth Ingredients

  • 1 Sweet Onion medium size, peeled & sliced
  • 4 T Garlic chopped
  • 4 Inch Piece of fresh Ginger peeled, sliced
  • 3 T Bragg's Amino Acid
  • 8 Cups Veggie Broth
  • .5 ounces Dehydrated Shitake Mushrooms

Veggie Mix-In's

  • 1 Pack Ramen Noodles
  • 1 8 oz. Carton Mushrooms sliced
  • 2 Cups Raw Broccoli small chunks
  • 1 Cup Raw Purple Cabbage sliced
  • 1/2 Cup Raw Carrots shredded or sliced thinly (your preference)
  • 1/2 Cup Edamame frozen & defrosted
  • 1 Cup Corn

Optional Toppings

  • Hoisin optional topping
  • Sriracha optional topping
  • Basil Leaves optional topping
  • Fresh Lime Wedges optional topping

Instructions

  1. In a large soup pot, water sauté (or sauté in olive oil) the onion, garlic, and ginger together for 3-5 minutes.

  2. Add veggie broth & mushrooms. Bring to a boil. Turn down to low and simmer for 45 minutes.

  3. While broth is simmering, boil water for ramen noodles. Cook according to package (usually 3 minutes) and set aside.

  4. Once broth is ready, using a strainer spoon (or if your pot has a strainer lid), separate the onions, garlic, ginger, & dried mushrooms from the broth.

  5. Next add your veggies of choice to the stock and simmer for another 10-15 minutes until veggies are tender (to your desired softness)

  6. Ladle soup into each serving bowl and then put I ramen noodles. Top with anything you desire (fresh basil, hoisin sauce, siracha, lime juice, etc)