Asian Noodle Soup - Ramen Re-Imagined

Asian Noodle Soup

With all the hype this past year or more over Ramen being 're-imagined', we decided it was time to try a simple version on our own. We of course have fond memories of our years in college, where Ramen noodles were a staple in our low budget diet... so admittedly we acquired a taste for them from time to time. So here is our version of Ramen 're-imagined', and it's a pretty dang tasty one we must admit... and best of all, inexpensive and simple to make and perfect for the cold weather that's starting to settle in these days. Enjoy!


3 cups of water (or vegetable broth)

3 vegetable bullion cubes (we used Maggi vegetable bullion cubes, if you use vegetable broth, eliminate these from ingredients)

8oz package of House Foods Tofu Shirataki Angel Hair drained

7oz kimchi (we used Kings Spicy Kimchi)

3 green onion stalks chopped

1 carrot, shredded


Bring water or broth to a boil (is using bullion cubes, dissolve them in water when it boils)

Add carrots to boiling water, reduce heat to medium low.

Add green onions, noodles, and kimchi to water and cook fr about 5 more minutes.

Reduce heat to low for about 5 more minutes, then serve.

*We served our soup with CHA! Siriracha by Texas Pete and Milton's Gluten Free Everything Baked Crackers

by Craig Chapman

Ramen Re-Imagined

Ramen Re-Imagined

Posted on November 10, 2014 and filed under Dinner, Lunch, Recipe.