Side Note: Two for Tuesdays was a great success yesterday! We’ve had 45 people participate so far! Check out the links for lots of great recipes and if you haven’t added your post yet, the linky is still open, so feel free to join in!
I used to eat a lot of Top Ramen in college. I know now how horrible it was for my health, but at the time I had no money and no time and Top Ramen was super cheap and easy. It has now been years since I had Top Ramen, but sometimes it still sounds good to me. This soup doesn’t really taste like Top Ramen, but when I’m craving some Top Ramen this is the soup I make. It’s really pretty simple and easy, it’s definitely cheap. It just tastes warm, and comforting, and hits the spot when I want a broth and noodle soup.
Ingredients:
Bone Broth (I use homemade chicken broth – it isn’t hard to do and it’s cheaper and better for us than buying store bought chicken broth)
2-3 Onions
2-3 cloves of Garlic
Mushrooms (I used maybe 12 mushrooms)
1 package long, thin rice noodles
Green Onions for topping
Place onions, garlic and mushrooms in a large pot and sauté them in a little bit of butter (or coconut oil) until soft. Add as much Chicken broth as you desire – more broth will make it soupier, less broth will make it more like a noodle dish. Simmer for maybe 10 minutes or so and then add the rice noodles and cook them for however long the package says they need. Serve sprinkled with green onions. That’s it! Maybe not as easy as Top Ramen, but still super simple!
Rejoicing in the journey -
Beth Stedman
This post has been entered in Real Food Wednesdays blog carnival. So, go say hello to Kelly The Kitchen Cop and check out all the other Real Food Wednesday links.
Never Miss A Post – Receive free updates via RSS or Email
If you like this post please consider buying me a cup of tea (Suggested: $3 a cup)
Beth Stedman. wife. mommy. daughter. friend. homemaker. sinner. believer. writer. cook. dreamer. artist. yogi. photographer. 
oh homemade broth yum
I don’t know how to make homemade chicken broth… but would like to
Oh, top ramen memories… I used to eat them in college, too, in a big horrible plastic cup. I can only imagine what I was ingesting! This sounds so good. Since going gf, noodles have largely fallen off the map for me. I know I’ve got rice noodles (or maybe they’re mung bean) floating around in my pantry somewhere.
Melissa, I guess I’ll just have to write a post about making chicken broth soon
I often get rice noodles instead of regular pasta and we love them. Hope you enjoy yours!
Butterpoweredbike, I feel the same way – I shudder to think of how many top ramen’s I’ve consumed
Thanks for sharing your delicious sounding recipe with us. I totally agree with you about homemade chicken broth being better than store bought. I sometimes make it in large quantity and freeze it in 1 or 2 cup portions for later use. Thanks for stopping by my blog!
Thanks so much for STARTING Two For Tuesdays. I think it is a seriously awesome event! I love this version of homemade Ramen. I never really ate it in college only because my mom OD’ed us on it when we were kids…to the point that I can’t look at it anymore! (Probably for the best).
Joanne, it probably is for the best that you can’t look at the stuff now
Your post for Two for Tuesdays cracked me up! AND it looked Delicious! Thanks so much for stopping by my blog.
Emily, such a great idea to keep broth in the freezer in cup size portions! I love it. Sadly, I can’t do anything like that because my freezer is the size of a shoe box – LITERALLY! Oh, well, maybe someday!