Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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So a few weeks ago I had an idea.
I was hungry and pack ramen on its own just... wasn't appetizing.
So I had a few old cans of vegetables, seasonings and ramen and so I made something I love making; soup! This can make a ramen pack much more filling and makes two to four servings depending on how hungry you are, so if you're on a budget it works! This is my second time making ramen soup, and I made it today and decided to share it with everyone!
Thankfully this time I had fresh produce to use, so I'll be sharing the recipe based on fresh produce BUT also adding canned version, too.


Ramen Soup (Fresh Produce Version)


What You'll Need:

Large Pot


Any Flavor Ramen Pack (1 or 2 depending on pot size, I use Maruchan ramen!)

1½ Cup Sliced Baby Carrots
1½ Cup Sliced Celery (Preferably the inner stalks + heart + leaves)
1½ Of A Sweet Yellow Onion, sliced or chopped
2 Cups Bagged Spinach, Chopped
1 Russet Potato, peeled and cut into small pieces
1 Can of Sweet Corn (or an ear of corn if you have it)

Garlic Powder
Onion Powder
Paprika
Cayenne Pepper
Red Pepper Flakes
Thyme
Course Sea Salt
Black Pepper

Instructions:

Fill your pot about halfway with water and place on the stove on low heat. While it's warming, dump in your seasonings (no specific measurements, season by your heart and taste!) and your chopped spinach, as it will soften and shrink as it cooks.

Open your ramen and take out the flavoring powder packet and add it into the pot as well.

You can prepare your veg in advance but I find it more convenient and therapeutic to chop them all whilst the water heats and the spinach cooks down. So chop your veg while the broth heats.

You can either boil some water separately and soak your ramen, or add it directly to the pot and let it soften and cook that way. I personally make it separate, boiling water and soaking the ramen, draining it and setting it aside.

Once your soup has cooked down a bit and the vegetables are softening, add your drained ramen in and let the pot simmer until all the veg is soft and the flavors all blend.

Store in a sealed container in the fridge for up to three days, or you could freeze it, but I'm unsure how the ramen texture would hold up.


For the canned version:

If you don't have onions or spinach, just add cans

1 Can Sliced Carrots
1 Can Diced Potatoes
1 Can Sweet Corn
1 Can Sweet Baby Peas

Seasonings (same as above)

So instead of filling your pot with water, drain each can of veg into the pot. This may add conflicting flavors if you have food sensitivity or aversion to some flavors but if you season it and try a ratio you like, it shouldn't clash!

Make your ramen the same as above.
Add everything into the pot and let it cook down.


You can substitute the ramen for rice, pasta or any other starch or grain you'd prefer. Obviously you can add or take away any veg or seasonings you like. You could add meat if you have any, or tofu, as well. But I'd recommend cooking it before placing it in the pot!
You also can change any seasonings you want, add or take away spice, add chilis or peppers or what have you.

Also this works for other types of ramen, including instant cup ramen and fancier ones like ones with dried vegetable packets. Just add the dried veg into the pot with the seasonings! I've never tried the buldak ramen but I assume if you add the sauces to the pot and cook the noodles it could work.


I add the ramen last so it soaks up flavor but doesn't cook down into mush. I also want to add canned mushrooms next time because I forgot.
Frozen vegetables work if you don't have canned or fresh, and vegetable or meat stock works as a broth too!

I hope anyone who tries it enjoys it and that it might help even one struggling person have a tastier and heartier meal than just a ramen pack. Thanks for reading!