Maggi / Ramen Spice Noodle Soup

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There is nothing like a good bowl of hearty soup on a cold winter day when you are tired to the bones. Warm, comforting, Spicy and Cozy Soup! Yes, Soups can be cozy :). To make it a meal, I added some noodles to the soup when serving. It was just slurrrrpelicious!

There is an umpteen number of times that when I make Maggi or Ramen Noodles for my kids, I don’t use the whole packet of the spice packed inside. It’s too much for them. So I keep collecting the spice mix packets. These packets come handy when you want to season your quick soups. Just cut and add to the boiling pot of water. This is my spicing agent for this soup.


Serves : 6

Kitchen Equipments Required :Chopping board, knife, 2 big pots with lids.

Ingredients :

Noodles : 3 cups cooked, your choice. I used Japanese soba noodles.

Water or veg stock : 8 cups

Maggi/Ramen Spice : 2 packets. You may use less or more depending upon your taste

Soy sauce dark : 2 tbsp

Garlic : 2 big pods, crushed or chopped fine

Shallots or red onion : 2 tbsp, crushed or chopped fine

Lemon grass stalk : 1 crushed or chopped fine

Galangal : 1 tbsp crushed or chopped fine. Use ginger if you don’t have galangal

Coriander/cilantro stems or stalk : 1/2 cup, chopped fine

Green onions : 4, washed n chopped in thin circles

Dried shitake mushrooms. : 3 tbsp, washed, optional. It gives a more earthen flavor to soup.

Bok Choy (baby) : 3, washed and chopped coarsely

Cabbage : 1 cup, shredded or chopped fine

Carrots : 1/2 cup, chopped in coins

Bean sprouts : handful

Lemon juice : to top

Chilli paste or sauce of your choice

Salt n black pepper to taste

Note : you may use any available seasonal vegetable of your choice.

Method :

Making the Broth

  1. Bring the 8 cups of water to boil with cilantro/coriander stems, soy sauce and maggi/ramen spice in it.

  2. Add garlic, shallots, galangal, lemongrass, dried mushrooms to the boiling stalk. Reduce the flame. Cover and simmer for 10 minutes.

  3. Add the chopped bokchoy, cabbage, carrots to the reduced stalk. Season with salt and black pepper. Taste a bit on spoon to check the spice levels. If required add more maggi/ramen spice and soy sauce. Boil it for further 10 minutes.

Ladling in the Bowl

  1. Take a deep big bowl. Add 1/2 cup of boiled noodles at the base.

  2. Fill the bowl with soup.

  3. Squeeze some lemon juice. Top with mung bean sprouts, some Chilli sauce and a sprinkle of Maggi/Ramen spice.

  4. Dig in with your spoon and fork and enjoy a hearty meal in a bowl!

Angie, do you want to share this bowl of yumminess with me ! I made a big batch and have plenty for everybody after the holiday eating!


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  1. Slurrrrpelicious is the perfect word for this soup! Mmm…I’d love a big steaming, hot bowl of this right now. This is the perfect way to use up the extra bits of this and that in the vegetable bin… love it!

  2. I just love soup all year around. I love smelling it cook, and it is so easy to reheat for another meal. This soup sounds just wonderful. I will be giving it a try. I’ve never used soba noodles but I am sure they were delicious in this soup.

  3. I do the same thing with those packets of flavoring in the noodle packet, as a matter of fact I had a big bowl tonight with lots of vegetables and noodles. It’s cold out and this was just what I needed. You got it so right, it’s cozy, comforting and delicious. A splash of chili sauce and I’m a happy camper.

  4. Oh, yeah, soup is definitely cozy and slurrpelicious! I can attest to that! 🙂 I’ll take a big bowl, please, with lots of lemon juice. Am I allowed to make big slurrrpy noise? You know, in Japan, you’re encouraged to do it. I think it’s cool! 😀

  5. Temperatures are not even close to freezing around here – it has been a long time since christmas has been this mild. But even without the cold weather this looks like a fabulous soup to spice things up 🙂