As promised, pals, I’m procrastinating. We knew it’d happen. To be fair, I vowed that I would do my accounting homework until my brain combusted this afternoon and it’s juuuuuust about to that point. In the bright side, this procrastination means cooking and nomz galore. Here is the knock-off Ramen noodle soup I’ve been making all week between study seshes (okay, between making ironically-themed holiday playlist seshes. Good King Wencelolz, anyone?). This ish is sooooper easy and tastes great. Added bonus: you can slurp it down and get soup on all of your notes. Booyah.
Homemade Veggie Ramen Noodle Soup
Makes ~3-4 bowlfuls
- 5 cups vegetable stock or water+ bouillon
- 2 large carrots, chopped
- 1/2 cup chopped cabbage
- 1/2 large onion, chopped finely
- 2 Tablespoons miso paste
- 1 teaspoon soy sauce
- rice or shirataki noodles (you decide how much)
- red pepper flakes
- chopped green onion (scallions), to garnish
- sesame seeds, to garnish
1. In a large pot, combine veg stock, carrots, onion, cabbage, miso paste, and soy sauce. Bring to a boil, then reduce heat and simmer 8-10 minutes, until all the veg are soft. Add the desired amount of your noodles of choice and cook according to package instructions. Once the noodles are cooked, season with red pepper flakes to taste and garnish with green onion and sesame seeds.