Tomato Noodle Soup

"A recipe for my daughter when she goes off to college."
 
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photo by Juenessa photo by Juenessa
photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
15mins
Ingredients:
2
Serves:
2
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ingredients

  • 1 (3 ounce) package ramen noodles, any flavor
  • 1 (10 3/4 ounce) can tomato soup, condensed
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directions

  • Cook noodles in water according to package directions.
  • DO NOT DRAIN.
  • Add soup and simmer 5 minutes, stirring ossasionally.

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Reviews

  1. Amazing, I'm not sure if its just because how cheap it was, or the flavor but both were very sensible.
     
  2. What a great way to use those ramen noodles. this was excellent. I have tried this with bean and bacon and this also very good Thanks
     
  3. This was good and quick to make. The kids loved it but dad and I thought it was OK. I thought it was a bit bland so I added one packet of the ramen noodles (beef flavored) and the kids really thought that was good. Will make again for the kids for a quick, easy lunch.
     
  4. I made this for my husband's lunch today. This was quick and easy to put together. We even think our picky boys would like the soup, because of it's simplicity. Also, this recipe cost under $1 to make. How can you beat that for a nice, filling lunch? Thanks, Charlotte J!
     
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Tweaks

  1. I cut about a quarter of a medium red onion left them in half circle pieces, then also added two pieces of American cheese to make it slightly creamy. Another ingredient i chose to include was the seasoning packet, which was Oriental Flavoring, from the Ramen pack. Topped it off with some salt and pepper and I'm literally in love. Tweak #2: Added 5 minutes after tasting, but not yet finishing the chowder like soup. White minute rice. I chose to add this because although it does amazing, I felt as though it could use something a little firmer in it as well, and it was exactly what I was missing! the amount added was 1 serving. Ingredient list & process of cooking will be included below: Ingredients Added to original recipe: ½ cup Minute Premium White Rice ½ cup water for rice 2 slices of American Cheese (Use ¼ cup Almond Cheese for Vegan/Vegetarian Substitute) ¼ medium Red Onion. Sliced, not diced. Salt & Pepper to taste. (I chose to use a Whole Mixed Peppercorns grinder, which has more of a bite to it compared to using a Whole Black Peppercorns grinder.) Saltine Crackers (Optional) Directions: Follow the original directions but: 1. Add the onion when you add the Ramen to the boiling water. 2. Add the Tomato soup as originally directed 3. Add the American (or Almond) Cheese right after the soup is stirred together with the noodles. 4. Simmer on a Lower heat setting, but not the lowest. 5. In a seperate pan, begin boiling the water for the rice. Cook rice as mentioned on its packaging. 6. Stir intermittently until the 5 minutes is up. Try to pay close attention so that the noodles don't stick to the bottom after adding the cheese. 7. Pour & Serve soup with saltine crackers or another soup cracker of your choice.
     

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