Ingredients

4 Servings

Produce

  • Carrots 2

  • Garlic Cloves 7

  • Yellow Onion 1

  • Kale Leaves 5

  • Yellow Corn on the Cob 1

Spices

  • Kosher Salt 1 pinch

Dry Goods

  • Ramen Noodle 6 oz

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Preparation

  1. Prepare Vegetables

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 5, destemed, chopped Kale Leaves
    • 2, sliced diagonally Carrots
    • 1/2, diced Yellow Onion
    • 7, chopped Garlic Cloves
    • 1, shucked, kernels removed Yellow Corn on the Cob
  2. Build The Soup

    In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 4 cups Vegetable Stock
    • 1 pinch Kosher Salt
  3. Add Ramen

    Add noodles to soup, stir. Let simmer for 2 to 3 minutes, depending on type of noodles, or until tender.

    • 6 oz, fresh or dry Ramen Noodle
  4. Serve

    Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 17.0 g 22%
Total Saturated Fat 5.0 g 27%
Unsaturated Fat 12 g  
Low Cholesterol 5 mg 2%
Sodium 1230 mg 50%
Total Carbohydrate 59 g 22%
Fiber Total Dietary 8 g 27%
Sugars Total 13 g  
Protein 17 g 35%
Excellent Source: Vitamin C 137 mg 150%
Calcium Ca 204 mg 15%
Load More

By Innit Culinary Team