I don't know about you, but in college I ate a lot of Top Ramen. I know my friend Heather can attest to those days. :) Gosh, looking back, I think, did I'm thankful I am long past the days of adding powdered chicken flavoring to water and calling it a meal. But back then, it was such an easy, quick dinner that was ideal for the busyness of college life.
Until recently, this was the only ramen I knew of. I didn't realize another, truer version of this soup existed until I visited Japan in 2010. Wow, talk about a wake up call! The authentic, real jam-packed savory bowls of noodles, meat, and vegetables put those powdered chicken broth packets to shame.
This ramen vegetable soup recipe was simple enough, and Martha Stewart endorsed (always a welcome seal of approval). While it's not quite the overflowing bowl of gustatory loveliness I had in Japan, it was tasty and easy to concoct. Funny enough, it calls for those familiar grocery store noodle packets (minus the powdered broth, of course). Since I had more vegetables on hand, I added in mushrooms and peas to the mix. One thing to keep in mind for reheating, the ramen noodles soak up a LOT of broth, so it might be beneficial to keep some extra on hand for leftovers.