Homemade Creamy Ramen Soup Recipe

In a food processor, combine the onions, carrots, and garlic, mincing them until the pieces are very small, almost a paste. Heat the extra virgin olive oil in a soup pot over medium heat.

Add the minced vegetables to the hot oil and sauté, stirring occasionally, for 7 to 10 minutes, until they've softened and smell fragrant.

Pour in the vegetable broth and water. If you're using kombu, add it now.

Bring the soup to a boil, then reduce the heat to a simmer, cover the pot, and cook for 30 minutes. After that time, stir in the rice milk and Asian rice noodles.