Ingredients

4 Servings

Produce

  • Carrots 2

  • Yellow Corn on the Cob 1

  • Garlic Cloves 7

  • Kale Leaves 5

  • Yellow Onion 1/2

Spices

  • Kosher Salt 1 pinch

Dry Goods

  • Ramen Noodles 6 oz

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 4 cups

Preparation

  1. Prepare Vegetables

    Prepare ingredients. Reserve carrot tops for garnish if using bunched carrots (optional).

    • 5 , destemed, chopped Kale Leaves
    • 2 , sliced diagonally Carrots
    • 1/2 , diced Yellow Onion
    • 7 , chopped Garlic Cloves
    • 1 , shucked, kernels removed Yellow Corn on the Cob

  2. Build The Soup

    In a medium pot, sauté carrots, onions, garlic & corn in oil over medium heat for 2 minutes. Mix in the kale & sauté for another 30 seconds. Add vegetable stock. Simmer for 5 minutes. Season with salt to taste.

    • 2 Tbsp Extra Virgin Olive Oil
    • 4 cups Vegetable Stock
    • 1 pinch Kosher Salt

  3. Add Ramen

    Add noodles to soup, stir. Let simmer for 2 to 3 minutes, depending on type of noodles, or until tender.

    • 6 oz , fresh or dry Ramen Noodles

  4. Serve

    Ladle soup into bowls. Garnish with reserved carrot tops & olive oil if desired.

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Nutrition

  Amount per
serving		 Daily value percentage
Calories 450 kcal  
Total Fat 17 g 22%
Total Saturated Fat 5 g 27%
Unsaturated Fat 12 g  
Low Cholesterol 5 mg 2%
Sodium 1220 mg 50%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 7 g 26%
Sugars Total 12 g  
Protein 17 g 34%
Excellent Source: Vitamin C 136 mg 150%
Calcium Ca 201 mg 15%
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By Innit Culinary Team