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Plated Pho Soup

Pho Soup With Ramen Noodles

This Pho Soup with Ramen Noodles is not only a quick and easy meal, it's perfect for using up all the week's leftovers. Combine the veggies left in your fridge with leftover meat to make this delicious lunch or dinner.

Course Soup
Keyword pho soup, soup, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 packages Beef Ramen Noodles
  • 1 cup Broccoli cut into bite-sized pieces
  • 1 cup Mushrooms sliced
  • 1 cup Bok Choy chopped
  • 1/2 cup Green Onions chopped
  • handful Snow Peas
  • 1/2 Cooked Pork Chop sliced
  • Hoisin Sauce to taste
  • Sriracha Sauce to taste

Instructions

  1. Follow instructions on the Ramen Noodles. Add the noodles to water and let it boil over a medium-high heat.

  2. Add the Ramen sauce and all of the vegetables (broccoli, mushrooms, Bok Choy, snow peas and green onions) to the boiling water. Allow the veggies to soften.

  3. At the very end, add the pork to heat up in the soup.

  4. Remove from the heat and transfer to a large bowl. Add the Hoisin sauce and the Sriracha sauce to taste. Mix together and eat right away.

Recipe Notes

  • If you don't have cooked meat, you can cut the pork or some beef very thin. Add it into the soup to boil with the veggies. Make sure it's cooked through.
  • All Ramen noodles are vegetarian or vegan. It's the sauce that makes a difference. The only Ramen Noodles that are vegetarian or vegan is the Oriental flavored Ramen.
  • Cut down on the heat of the Sriracha sauce by adding some lime juice. Thai Basil is another seasoning that works great with this flavor.