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.