Homemade Green Vegetable Ramen Noodle Soup

  • By: Mommy & Love
  • Date: November 24, 2021
  • Time to read: 2 min.

Looking for a healthier lunch option? Instead of defaulting to macaroni and cheese or canned soup (high in sodium & preservatives), try making your own homemade soup.
I’ve been making quick 15 minute homemade soups for my almost two year old and I for several lunches these past few weeks. It’s just been us home alone with my hubby gone at work and little girl gone to preschool.
Easy Homemade Soup

  • Pick your favorite vegetable broth, homemade or store-bought.
  • Chop up your favorite veggies.
  • Choose a grain or two.
  • Simmer until all ingredients are thoroughly cooked.

It’s easy and there are hundreds of ways to customize soup to your liking. We’ve had various vegetable medleys combined with rice, quinoa, texturized soy protein, tofu and more. Some were pureed to create a thicker base, but mostly they were just some veggies in broth. Topped with pepper and herbs.
Today’s lunch was essentially homemade ramen noodle soup with added vegetables. I used a low-sodium vegetable broth base, chinese noodles, broccoli, celery, texturized vegetable protein (TVP), baby spinach, and arugula. I sprinkled pepper & parsley on top. I only added a little TVP this time because I put a lot of noodles in the soup. I typically add more TVP when I use rice to create a more hearty & filling soup.
Here’s my recipe.

Green Vegetable Ramen Noodle Soup

Chinese noodles with broccoli, celery, texturized vegetable protein and fresh greens in an organic vegetable broth.
Servings
4 people
Cook Time
15 minutes
ngredients
  • 4 cups vegetable broth low sodium
  • 1.5 cups broccoli chopped
  • 1 stalk celery sliced
  • 1/2 cup texturized vegetable protein (TVP)* optional
  • 4 oz Chinese noodles*
  • 1-2 cups baby spinach & arugula mix substitute any fresh greens
Instructions
  1. In a medium saucepan, add 4 cups vegetable broth and heat on medium/high heat.
  2. Add broccoli, celery and TVP. Cook for 10 minutes.
  3. Add Chinese noodles and fresh greens. Continue cooking for 3 minutes, or until noodles are soft.
  4. Serve immediately.
Recipe Notes

*For the vegetable broth, I used Rapunzel Vegetable Bouillion with Sea Salt. This brand offers 3 vegan, organic vegetable bouillon varieties.

*Texturized vegetable protein can be found in the baking or healthy living sections along with the healthier flours and grains. It’s highly nutritious and fairly cheap. I used Bob’s Red Mill TVP.

*Chinese noodles can be found at International Food Markets or possibly in the International Food section at your local grocery store. I used Ka-Me Chinese Misua Noodles. Also, consider using regular ramen noodles and tossing out the season packets.

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