Garlicky Veggie Ramen with Roasted Sweet Potatoes & Kale

This soup cup boasts a ton of flavor on its own - tender rice ramen noodles infused with aromatic garlic, accompanied by a medley of chunky vegetables such as spinach, carrots, and mushrooms. Adding roasted sweet potatoes and kale makes a larger meal, loaded with extra nutrition.

Garlicky Veggie Ramen with Roasted Sweet Potatoes & Kale

Course

Main
Prep time

20 Mins
cook time

50 Mins
servings

2

Author

@herbivoreskitchen
Video by

@sncxkitchen

Ingredients

2 Lotus Foods Garlicky Veggie Rice Ramen Noodle Soup
2 cups sweet potato, peeled & diced
2 tbsp extra virgin olive oil, divided
½ tsp salt
⅛ tsp pepper
¼ - ½ cup yellow onion, diced
1 tbsp fresh garlic, minced
3 - 3½ cups water
3 cups kale leaves, de-stemmed & torn

product used in the recipe

Garlicky Veggie Rice Ramen Noodle Soup with Freeze-Dried Chunky Veggies

1

Preheat oven to 400ºF.
2

Toss diced sweet potato in 1 tbsp olive oil and season with salt and pepper. Roast until potato pieces are soft and slightly browned (~40 mins).
3

When sweet potatoes are finished roasting, heat a medium-sized saucepan. Add remaining olive oil and heat until shimmering. Add onions, reduce heat to medium low, and sauté until onions are golden brown.
4

Add garlic and sauté until fragrant (~1-2 mins).
5

Add ramen soup seasoning packets and water, setting aside the noodles. Bring to a simmer.
6

Massage kale by rolling and squeezing with palms of hands (it will become dark green). Add kale and potatoes to broth, bring to a gentle boil, then turn off heat.
7

Add noodles to broth, cover saucepan and cook per directions on package. The noodles should be al dente in ~3 mins.
8

Serve immediately.