Hearty Vegetable Salt Ramen-Style Soup

Name: Hearty Vegetable Salt Ramen-Style Soup
Yield: Serves 4 servings
Ingredients: 12 –14 oz vegetables (cabbage, napa cabbage, carrot, bean sprouts, onion, garlic chives, etc.) (about 350–400 grams); 3 tablespoons or more chicken bouillon powder; 1 tablespoon oil; 1 teaspoon sesame oil; 1 teaspoon or more granulated garlic; 3 –3 1/4 cups water (about 700–800 ml); Pinch black pepper

maco＊rmj @maco_rmj

A soup packed with vegetables you can really enjoy! Quick, easy, and delicious. This soup will make you crave ramen noodles.

Recipe background: I was deciding whether to make miso soup or a regular soup with the vegetables I had in the fridge. I ended up adding a variety of veggies, and it turned out like a salt-based vegetable ramen soup!

A soup packed with vegetables you can really enjoy! Quick, easy, and delicious. This soup will make you crave ramen noodles.

maco＊rmj @maco_rmj

A soup packed with vegetables you can really enjoy! Quick, easy, and delicious. This soup will make you crave ramen noodles.

Saved

Ingredients

Serves 4 servings

12–14 oz vegetables (cabbage, napa cabbage, carrot, bean sprouts, onion, garlic chives, etc.) (about 350–400 grams)
3 tablespoonsor more chicken bouillon powder
1 tablespoonoil
1 teaspoonsesame oil
1 teaspoonor more granulated garlic
3–3 1/4 cups water (about 700–800 ml)
Pinchblack pepper

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Steps

1

Cut the vegetables into bite-sized pieces.
Tip: Slice the carrots thinly so they cook quickly.
2

Heat the oil in a pot over medium heat. Add the vegetables and sauté until they start to soften.
Once softened, add the water and increase to high heat.
3

When it comes to a boil, reduce to low heat and add all the seasonings. (Skim off any foam if needed.)
That’s it—done in no time! Add chili oil if you like.
4

Add the garlic chives at the end and let the soup come to a quick boil.
You might find yourself craving noodles or dumplings with this!