Adding a variety of vegetables, and omitting the seasoning that comes with packaged ramen, makes this a healthier ramen soup. The best part about this soup is that you can use your favorite vegetables, or whatever vegetables are in season. Use this base recipe to create a variety of different soups.
soy sauce, sriracha, turmeric, or any other seasonings you might like
Instructions
Heat olive oil in a stock pot over medium heat.
Add onions and carrots and cook until vegetables start to brown.
Add garlic, being careful not to burn.
Add chicken stock and bring to a low boil.
Add 1 package of ramen noodles, without the seasoning packet.
If using frozen snap/snow peas, add them now.
When the noodles are cooked (approximately 3-5 minutes) add fresh snap/snow peas and leafy greens.
Add salt, pepper, and any other seasonings to taste. (Adjust to your preferences.)
Notes
I like to add a variety of different herbs and spices to my soup. Some of my favorites are turmeric, ginger, and curry powder. You can use fresh turmeric and ginger, or dry/powdered.