Rice Noodle and Vegetable Ramen with Tofu

ramen noodles

What goes in the soup:

  • 1 medium onion, chopped
  • 10 shiitake mushrooms
  • 3 scallions chopped
  • 2 handfuls baby spinach and/or 2-3 baby bok choy, chopped
  • 7 oz firm organic tofu, cut into small squares
  • 1 T toasted sesame oil
  • 4 cloves garlic, minced
  • 1- 2” piece fresh ginger, grated
  • 4 cups chicken or veg stock
  • 2 T tamari
  • 1 pkg organic millet & brown rice ramen (we use Lotus Foods from Thrive Market)
  • Hot pepper flakes (to taste)

How to put it together:

  1. Prepare 1-2 cakes of noodles (you choose how noodle-y you want your soup) as per package instructs and set aside.
  2. Heat a large pot over medium heat.
  3. Once hot, add oil, onion, garlic and ginger.  Sauté, stirring occasionally for 5-6  minutes until onions develop dark edges.
  4. Add 1 cup of the broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  5. Add tofu and simmer for 2-3 minutes for it to absorb flavors.
  6. Add remaining 3 cups broth, tamari and  mushrooms – stir.
  7. Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  8. Taste broth and adjust seasonings as needed, adding more tamari sauce or sesame oil if desired.
  9. Add spinach and/or bok choy and scallions, stir for a minute, add cooked ramen and serve.

 

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