This is a quick and easy “use-what-you have” ramen soup that is perfect for lunch or a quick dinner. These are the vegetables I had on hand but feel free to swap it out with whatever you have in your fridge. Just make sure everything is cut very thin, so that it cooks quickly. Some great add-ins would be:

bell peppers
broccoli
scallions
snap peas
spinach/kale
celery
Napa cabbage
shaved brussel sprouts

Ingredients

4 cups of stock - chicken, beef, or vegetable (I actually used half chicken and half beef because I had some open containers in the fridge)
3 tablespoons bottled teriyaki sauce
1 tablespoon fresh ginger grated
2 cloves of garlic grated
4 oz mushrooms (any kind) thinly sliced
1 carrot, shaved with a vegetable peeler
1 baby bok choy, thinly sliced
1 three ounce package of ramen noodles, discard the seasoning packet
fresh herbs for garnish (optional) chives, parsley, cilantro, basil, etc.

Directions

Add the stock and teriyaki sauce to a medium sized pot and bring to a boil. Once it is boiling, add the ginger, garlic, and all the vegetables. Boil for 5 minutes, adding the ramen noodles to the soup during the last 3 minutes of boiling. Serve hot, topped with any fresh herbs you have on hand.