Mushroom and Broccoli Ramen Noodle Soup
This mushroom and broccoli ramen noodle soup is our way of dressing up the ordinary ramen noodles, so that the entire family can enjoy them as a main dish. These little packages of noodles and the seasoning packets had become a staple in our home; however, we found a simple and easy way to dress them up in a different form, so that we could get away from the ordinary small package of noodles. This makes a few more sliced veggies stretch a little longer. We serve the noodles with frozen egg rolls.
Mushroom and Broccoli Ramen Noodle Soup
Ingredients
- 40 oz. Vegetable Stock Depending on how much broth you want, you can use less or more if you want.
- 2 Tsp. Grated fresh ginger.
- 4 Tsp. Chopped Garlic.
- 4 Tbsp. Soy sauce
- 1 Tbsp. Rice vinegar
- 3 Pkg. Instant Ramen Noodles flavor packets discarded.
- 2-4 Tbsp. Olive Oil
- 2 Cups Chopped Broccoli Florets.
- 2 Cups Sliced Mushrooms
- 1 Grated Carrots.
- ¼ Cup Sliced Scallions
- Soft Boiled Eggs Optional
Instructions
- In a medium pot over medium heat, add the vegetable stock, ginger, 4 tablespoons of chopped garlic, soy sauce, and rice vinegar. Bring to a boil.
- Add the instant ramen, boil for 3 minutes, then turn off the heat.
- Meanwhile, in a medium sauté pan over medium-high heat, heat the olive oil.
- Once hot, add the broccoli, mushrooms and sauté for 4 minutes, stirring frequently, until softened. This is where I add extra soy sauce to sauté in.
- When ready to serve, portion the noodles and stock among four bowls, and add the sautéed mushrooms and broccoli.
- Top with grated carrot and scallions. Top each bowl with a soft-boiled egg, if using.
- Serve hot,
Ingredients
1 (40-ounce) container low-sodium vegetable stock
2 tsp grated fresh ginger.
4 tsp chopped garlic.
4 tbsp Soy sauce
1 tbsp Rice vinegar
3 (3-ounce) packages instant ramen, flavoring packets discarded
Olive oil to sauté.
2 cups chopped broccoli florets.
2 cups sliced mushrooms.
1 large carrot, grated. (pre-packaged shredded carrots area quick option)
¼ cup finely chopped scallions
4 soft-boiled eggs (optional)
Instructions
In a medium pot over medium heat, add the vegetable stock, ginger, 4 teaspoons of chopped garlic, soy sauce, and rice vinegar. Bring to a boil.
Add the instant ramen, boil for 3 minutes, then turn off the heat.
Meanwhile, in a medium sauté pan over medium-high heat, heat the olive oil.
Once hot, add the broccoli and mushrooms and sauté for 4 minutes, stirring frequently, until softened.
Add the remaining 2 teaspoons of garlic and cook for 1 minute, until fragrant.
When ready to serve, portion the noodles and stock among four bowls, and add the sautéed mushrooms and broccoli.
Top with grated carrot and scallions. Top each bowl with a soft-boiled egg, if using.
Serve hot, and store leftover soup for up to 5 days (store the carrots and scallions separately to prevent them from getting mushy).
This mushroom broccoli ramen noodle soup is a great option for us, and our little family of four. It’s also a great option to introduce your children on the proper way to use chopsticks. Everything is now a learning experience in our house. Although we have had little success. However, if you are looking for a different way to dress-up your plain and boring ramen noodles, this is it! With just a few more simple ingredients you can have a different type of ramen straight to your table in minutes, and the kids can help too! It has become a great learning experience for all of us.
