INGREDIENTS
14 1/2 oz
canned tomatoes
2 media
carrots
1 stalk
celery
1 handful
cilantro
4
green onions
1
juice of lime
1 Tablespoon
olive oil
6 oz
ramen
6 servings
salt and pepper
6 servings
sriracha sauce
3 1/2 cups
vegetable broth
1 cup
water
1 medium
yellow onion
1 medium
zucchini