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Ingredients

• 1 can (14.5 ounces) diced tomatoes, drained
• 2 carrots, medium diced
• 1 stalk celery, medium diced
• 1 handful cilantro, chopped
• 4 green onions, chopped
• 1 fresh lime, juiced
• 1 Tablespoon olive oil
• 2 packages (3 ounces each) ramen, broken into quarters (discard seasoning packet)
• Salt and pepper
• Sriracha sauce to taste, optional
• 3 1/2 cups chicken or vegetable broth
• 1 cup water
• 1 medium yellow onion, medium diced
• 1 zucchini, medium diced

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• In a large pot, heat olive oil over medium.
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Step 2

• Add onion, carrots, celery and zucchini; sauté until soft, about 6 minutes. Season with salt and pepper.
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• Length: 6 minutes

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Step 3

• Add tomatoes, broth, water and lime juice; bring to a boil.
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Step 4

• Add ramen, reduce heat and simmer until noodles are tender, 3 minutes. Season with salt, pepper and Sriracha sauce if desired.
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• Length: 3 minutes

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Step 5

• 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.Enjoy!
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