Veggie Heavy Ramen Soup
Everybody loves instant ramen but with the addition of healthy and wholesome veggies, this ramen soup is a total winner!
– 1 tbsp of vegetable oil – 1/4 C of diced onion – 2 garlic cloves, minced – 1 rib of celery, sliced – 1/2 C of shredded cabbage – 1/4 C of grated carrots – 1/4 C of thinly sliced zucchini – 2 packages of Mike’s Mighty Good Vegetarian Ramen Soup 1.6 oz each – 1/2 C of finely diced extra firm tofu
In a medium pot over medium-high heat, saute the onions and garlic for 3 to 4 minutes, until onions become tender and translucent. Add the celery, cabbage, carrot, and zucchini, and saute for 2 to 4 minutes, until vegetables become tender. Cover, turn off the heat and let sit for 5 minutes.
Cook Mike’s Mighty Good Vegetarian Ramen Soup according to package instructions.
When the noodle soup is finished cooking, add it to the pot with the seasonings and tofu. Serve immediately.
FOR FULL RECIPE