• 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 vegetable stock concentrate
  • 1 carrot grated
  • ½ teaspoon ground ginger
  • 3 packages Ramen noodles no seasoning
Add-ins (per your taste)
  • Green onion sliced
  • Cilantro chopped
  • Red or yellow peppers julienned
  • Carrots julienned or grated
  • Nori dried seaweed
  • Jalapeno thinly sliced
  • Cooked beef or pork sliced thin
  • 7 minute eggs
  • Sesame seeds toasted
  • Sesame oil
  • Soy sauce
  • Sriracha
  1. In a Dutch oven or soup pot, heat sesame oil over medium heat. Add grated carrot and cook for 1 minute. Stir in garlic and cook for another minute or two, stirring to keep from burning. Do not allow garlic to brown.
  2. Add in vegetable broth, stock concentrate, water, and ginger. Bring to a boil, then lower heat to low. Allow to simmer for 30 minutes.
  3. Return broth a boil and add noodles. Use a fork to separate noodles. Cook until tender, about 3 minutes.
  4. Ladle noodles and broth into soup bowls and add toppings of your choice.