The Flaming Vegan

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Top Ramen Gone Vegan
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Top Ramen Gone Vegan

Prep Time: 10 minutes

Cook Time: 10 minutes

Old man winter is leaving us and spring is in the air. Today the weather is a little frightful and the rain is coming down hard. The grandchildren are home for lunch and ask for their favorite noodle soup Top Ramen. Being the concerned grandmother I have decided to turn this package of soup into a vegan delight.


  • 1 or 2 packages of Top Ramen Soup Mix – throw away the seasoning package
  • 2 Quarts of water
  • 1 cup of diced tomatoes
  • 1 ½ cups fresh green beans cut into ¼ inch pieces
  • 20 fresh basil leaves cut fine
  • ½ teaspoon celery seasoning
  • 1 teaspoon parsley seasoning
  • 2 Edward & Sons Natural Bouillon Cubes
  • 1 can of corn
  • Salt and Pepper to taste
  • 1 loaf French bread
  • ½ Cup olive oil spread or your favorite vegan margarine
  • 4 large cloves of garlic pressed 


  • Add the 2 quarts of water to a 4 quart saucepan
  • Add the 2 bouillon cubes to the water
  • Add the diced tomatoes to the water
  • Add the cut green beans to the water
  • Add the celery seasoning to the water
  • Add the fresh diced basil leaves to the water
  • Add the parsley seasoning to the water
  • Add can of corn to the water
  • Cut the French Bread in half down the middle
  • Cream the olive oil spread with the pressed garlic cloves
  • Spread half the olive oil spread on half of the French bread – repeat for other half of bread 

Cooking Instructions: 

  • Place the 4 quart saucepan on the stove
  • Bring to a rolling boil on high heat
  • Reduce heat and boil until the green beans are tender – do not overcook the green beans – about 7 to 10 minutes
  • Season with salt and pepper to taste
  • Add the Top Ramen noodle – cook for 3 minutes
  • Preheat the oven to 350 degrees
  • Place the French bread on a cookie sheet and bake in the oven until the olive oil spread is melted and the bread is nice and hot 

Serving Instructions:

  • Serve the soup hot in large soup bowls
  • Cut the French bread into serving size pieces and serve with the soup 

For lunch time menus the soup and French bread is more than enough to fill the little ones stomachs. If you are planning on serving this for dinner I would like to suggest you prepare a salad to go with your meal.

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  1. Granny Smith
    Granny Smith
    I am not sure what is happening here my dear but this is the second email I received for your work. I do believe I have voted on this one before. I hope this one will stay on the site. I do love your recipes and how you are so creative. You were always the better cook in the family.
  2. Julie Davis
    This is so perfect for my kids. Love the idea
  3. Scott Desmond
    HUMMMM seems I have voted on this one before. Anyhow I have forgotten my first comment. Good to see you are writing again.
  4. Jose Rodriguez
    What a great idea I am sure this would be good with any veggies I have on hand.
  5. Rebecca Lopez
    Very nice
  6. Elaine Jackson
    So simple...............yet so good
  7. George O Hara
    Never thought of this before lol


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