Imported from Instagram

Creamy Vegetable Ramen Noodle Soup

Name: Creamy Vegetable Ramen Noodle Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 tbsp olive oil; 0.333 cup carrots (chopped); 0.333 cup mushrooms; 0.5 cup baby spinach; 0.333 cup white onion; 1 tbsp fresh garlic (minced); 0.5 cup green onion (for garnish); 2 cup chicken stock (Alternatively, use 2 cups water plus 1 chicken bouillon cube or more, adjusted to taste.); 2 cup water (Alternative to chicken stock, used with chicken bouillon cube or more.); 1 chicken bouillon cube (Alternative to chicken stock; use more if desired according to taste.); 3 oz instant ramen noodles (Each packet is 3 oz.; do not use the flavor packets.); 2 tbsp light soy sauce; 1 tbsp oyster sauce; salt and pepper (to taste); 0.5 cup milk; 0.5 cup mozzarella cheese; 1 tsp lemon juice

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

A quick ramen noodle soup with sautéed vegetables, savory soy and oyster sauces, milk, and melted mozzarella. Lemon juice brightens the rich, comforting broth.

2 servings18 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 tbsp olive oil
0.333 cup carrots (chopped)
0.333 cup mushrooms
0.5 cup baby spinach
0.333 cup white onion
1 tbsp fresh garlic (minced)
0.5 cup green onion (for garnish)
2 cup chicken stock (Alternatively, use 2 cups water plus 1 chicken bouillon cube or more, adjusted to taste.)
2 cup water (Alternative to chicken stock, used with chicken bouillon cube or more.)
1 chicken bouillon cube (Alternative to chicken stock; use more if desired according to taste.)
3 oz instant ramen noodles (Each packet is 3 oz.; do not use the flavor packets.)
2 tbsp light soy sauce
1 tbsp oyster sauce
salt and pepper (to taste)
0.5 cup milk
0.5 cup mozzarella cheese
1 tsp lemon juice

Steps

1
Heat the olive oil in a pot.
2
Add the minced garlic, carrots, mushrooms, baby spinach, and white onion. Sauté the garlic and vegetables for 1 minute.
3
Add the light soy sauce and oyster sauce.
4
Add the chicken stock. If using the alternative, add the water and chicken bouillon cube instead.
5
Taste the broth and adjust the salt and pepper according to your taste.
6
Add the lemon juice.
7
Simmer the broth for 2–3 minutes.
8
Add the ramen noodles and milk. Simmer until the noodles are done, about 3 minutes.
9
Add the mozzarella cheese.
10
Garnish with the green onions, transfer the soup to serving bowls, and enjoy.

Notes

The source does not specify the exact yield, so this recipe is estimated to serve 2. Use either chicken stock or the water-and-bouillon alternative, not both. The source does not provide storage or reheating instructions.