Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.

Grated Carrots – I used my box grater.

-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.

-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!