There are times when you need a hot, comforting soup, and you need it right away. You come home exhausted on a chilly day, or you’re coming down with something and the last thing you feel like doing is standing and chopping. That’s when this ramen noodle vegetable soup comes in handy.
It’s a satisfying soup that requires no chopping other than a couple of scallions. The clever hack here is using a bag of frozen mixed Asian vegetables. They taste surprisingly fresh and stay nice and crisp in the soup if you’re careful not to overcook. The bonus is that the ingredients are so very inexpensive, yielding six generous servings for less than the cost of a quart of take-out soup.
If you have a cold or are generally under the weather, this is a perfect way to get a good few servings of a soothing soup. Normally, there are few things I love to make more than creative plant-based soups — even ones that call for lots of chopping! But there are times, like when I had a massive head cold recently — that I thanked my lucky stars for this soup.
Ramen noodles are now readily available, even without the ready-made soup mix, in the Asian foods section of well-stocked supermarkets (sometimes labeled chuka soba). They’re an appealing addition to simple soups. To make this a more substantial soup, do add the optional tofu.