Whether you are traveling for Thanksgiving and want to clean up your fridge, or are simply looking for a quick dinner to make tonight, my Vegetable Soup With Leftover Ramen Noodles is perfect. Bonus points: it perfectly fits Meatless Monday movement.
Whenever I go out for pho or ramen, I only ask for half the noodles because the broth is the star of the show in my opinion. When I went out for ramen with a friend to Haikan, they said they could not just give me half the noodles, but instead would bring the noodles in a separate bowl and I could add as much as I wanted to the broth. Strange, but alright. I used half the noodles and took the leftovers home.
This soup is incredibly quick to make, and you can use whichever vegetables you have on hand. The key is to thinly slice your vegetables so they will take a short time to cook.
1) Bring vegetable broth to a simmer.
2) Add thinly sliced vegetables and frozen vegetables {if using}, and bring the soup to a boil.
3) Lower the heat and simmer the soup for about 10 minutes.
4) Add leftover ramen noodles and reheat.
5) Drizzle with sriracha for an added kick of flavor.
For my soup, I used portobella, broccoli, carrots, Brussels sprouts, and frozen corn. Look at all the colors!
What are you eating tonight?
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