Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
I like noodles and I like noodle soup. We regularly buy those packages of noodle soup where you only have to boil water and add it to them. Which are good. But one day I spotted these ramen noodles in the grocery store and decided home made noodle soup with lots of vegetables sounded good. I vaguely remember I once made a noodle soup recipe, but didn’t remember much of the details, so I just came up with a recipe. And then I was totally surprised when on the first attempt it turned out great! It has a rich taste, but not too salty. It had lots of vegetables, maybe a bit too much, but I wanted to add many different kinds of veggies. So feel free to skip some of them if you want your noodle soup with less vegetables.
- Ramen Noodles – 270 gram
- Red Bell pepper – 1
- Onion – 2
- Carrots – 3-4
- Green Beans – 200 gram/ 1 cup
- Corn – 1 small can/ 1/2 cup
- Edamame Beans – 1 small can/ 1/2 cup
- Soy sauce – 2 tablespoons
- Miso – 1 heaped teaspoon
- Vegetable Bouillon cubes (low salt) – 2
- Water – 1- 1.5 liter/ 4-5 cups
- Ginger – 1 inch piece or 1 teaspoon ginger paste
- Garlic – 4 cloves or two teaspoons garlic paste
- Tofu – 1 block (optional)
- Olive Oil
This recipe serves about 5-6 people.
- First cut the onions in small pieces. Put them in a big pan with a bit of olive oil. Then cut the red bell pepper, carrots (grate them first) and green beans.
- Bake the onions in the pan until they are translucent. You can add the ginger and garlic as well now, unless you use paste, then add it a bit later with the water. Then add the red bell pepper, carrots and green beans. Stir a bit. Then add the water, the bouillon cubes, garlic (if using paste) and ginger (if using paste) and let it cook for 20 minutes.
- If serving with tofu, start on that in the meantime. Cut the tofu in small cubes and then bake it for about 20 minutes.
- Once the soup has cooked for 20 minutes, add the corn, edamame beans, miso and soy sauce. Stir well and let cook for another 5 minutes.
- Now add the ramen noodles and the tofu and let it cook for another 5 minutes, or longer depending on which noodles you use and the instructions on the package of the noodles.
- Now you can eat your noodle soup!