Asian Vegetable Soup

It is known in our humble home that I do not care for pasta so when I added ramen to the soup Divingabe was wondering what was up with me.

I like ramen but not made with the tiny packets it comes with. I made a Raman Cole Slaw Salad that was SO good and for some reason I like ramen but not pasta.

This was a very good soup, nice and spicy. I bet this would be great when you have a cold and need to clear out the sinuses!

1 Tablespoon olive oil
1 medium yellow onion, medium diced
2 carrots, medium diced
1 stalk celery, medium diced
1 zucchini, medium diced
Salt and pepper
1 can (14.5 ounces) diced tomatoes, drained( Used Rotel)
3 1/2 cups chicken or vegetable broth
1 cup water( used extra chicken broth)
1 fresh lime, juiced
2 packages (3 ounces each) ramen, broken into quarters (discard seasoning packet)
Sriracha sauce to taste, optional
1 handful cilantro, chopped( Didn't use)

4 green onions, chopped

1. In a large pot, heat olive oil over medium. Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper. Add tomatoes, broth, water and lime juice; bring to a boil. Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired. Serve immediately and top bowls with cilantro and chopped green onions.

If serving next-day or as leftovers, store soup in pot in refrigerator, place over medium heat and add enough water to cover vegetables. Bring to a boil then reduce heat and simmer until warmed through.

Recipe was adapted from HERE