Easy Vegan Ramen Soup

Yay ramen noodles!  So good for the hot summer days...
Although, you really have to be careful.  Both M and I H-A-T-E seaweed.  We checked the ingredients list on the ramen to make sure it didn't have seaweed, and it didn't.  But it did have "dried vegetables".  So, I dumped the packet in the soup.. and spent the next 20 minutes picking out seaweed from the soup.  Blech.  Oh well, it was still pretty good.  I've made this soup sooo many times, and it's always tasty!

** update: I didn't use the seasoning packet with the next round.  No duh.  Instead, I added dried ginger, white sugar, chili bean paste, veggie bouillon, garlic powder, and vegetarian mushroom/fish sauce.  It was super yum - probably better than with the seasoning packet!  And I felt a BIT better eating it... no weird chemicals.

It pretty simple: saute carrots, onions, and cabbage.  Add in 2 cups veggie broth (to give the soup body), and then enough water to make soup.  Add in 2 packages ramen and their seasoning packets (not the oil packets), vegge bullion, dried ginger, and a little spicy stuff.  Cook until the noodles are done, and serve with fake meat.

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