Ramen Noodle Vegetable Soup

From: bmcnichol

On Mar 13, 2008

We liked this but no one was real crazy about it. I followed the recipe exactly as written. My boys didn't care for the onion soup in this. They like onion soup but didn't like it in this. I also thought the noodles were too mushy. Next time I would add them at the end because ramen noodles normally only take three minutes to cook.

From: Serah B.

On Aug 29, 2007

I altered this a bit--but find it to be a super-easy recipe that is great for throwing together a meal at the last minute, and with next-to-nothing in the pantry. I made this vegetarian by omitting the beef and using a frozen vegetable mix that included kidney, lima and garbanzo beans. Also, I used Dry Onion Soup Mix Substitute instead of the Lipton mix. Finally, I used two 3 oz ramen noodle packages instead of one, but I waited to add them at the end with the vegetables so the noodles wouldn't get mushy; ramen noodles only take about 1 minute to cook. Thanks for this simple, versatile recipe!

From: Chef #349821

On Mar 26, 2007

I saw that another chef made this soup and was intrigued with the idea of using a package of ramen noodles in a soup recipe. I took the other reviewers suggestion and used low sodium V8 juice. My husband and I both enjoyed this soup very much. It was so quick to make and tasted really good too! Thanks, I will be making this easy soup again soon.

From: Modmom50

On Sep 3, 2007

This was such an easy dish to prepare and the whole family loved it. My picky daughter even went back for seconds and insisted on getting the recipe so she can make it herself. I made one addition to the recipe adding a minced garlic clove to the soup. Believe me this will be a staple in our house now that we have tried it. Thanks so much for posting such a yummy recipe.