Ramen noodles are a fast, easy and inexpensive staple to keep on hand. Sugar snap peas and diced tomatoes add depth, flavor and nutritional value to this perfect weeknight soup.
Ramen Noodle Soup with Sugar Snap Peas
2 Tbs. olive oil
2 shallots, chopped
4 cloves garlic, minced
6 cups (48 fl. oz./1.5 l.) vegetable or chicken broth
3 oz. (90 g.) dried ramen noodles
1 can (14 1/2 oz./455 g.) diced tomatoes
1 1/2 cups (5 oz./155 g.) sugar snap peas, trimmed and halved diagonally
4 green onions, white and tender green parts, thinly sliced
Salt and freshly ground pepper
Hot sauce, such as Sriracha, for serving
In a large, heavy pot, warm the oil over medium-high heat. Add the shallots and garlic and saute for 3 minutes. Add the broth and bring to a boil. Add the ramen noodles and tomatoes and cook, stirring occasionally, for 5 minutes. Add the sugar snap peas and green onions and cook for 2 minutes. Season with salt and pepper and serve, passing the hot sauce at the table. Serves 4-6.