Quick Tofu Ramen Noodle Soup
This soup is simple to make and you can easily substitute ingredients to your liking. You can change out the celery for broccoli or napa cabbage. And even change out the imitation crab for shrimp or just omit it. Also, sub out the tofu for cooked chicken if you'd like. To make this soup vegetarian, use vegetable broth and omit the crab. It's pretty versatile and a quick soup you'll enjoy for lunch or dinner!
Servings: 2
Ingredients
- 90 g organic ramen noodles, 1/3 of a 270g package
- 1 tsp vegetable or canola oil
- 1-2 garlic cloves, minced
- 1-2 tsp ginger, minced
- 14.5 oz can low sodium chicken or vegetable broth, or 2 cups homemade stock
- 2 Tbsp celery, chopped small
- 3 button mushrooms, sliced
- 2-3 oz imitation crab meat
- 3-4 oz firm tofu, cut up into 1 or 1 1/2 cubes
Instructions
- Bring water to boil for the ramen noodles. Cook according to package instructions.
- As the water is boiling, prepare the garlic and ginger and chop the celery and slice the mushrooms.
- Add oil to a small or medium saucepan at medium heat for 2-3 minutes. Add garlic and ginger for 60-90 seconds. Don't allow the garlic to burn.
- Add broth to the saucepan and bring to a boil. Add celery, mushrooms, imitation crab and tofu and return a boil. Lower heat to low or medium low and allow the broth to simmer for 2-3 minutes.
- Arrange two soup bowls, each with half of the prepared ramen noodles. Evenly divide the broth between the bowls and serve immediately. (The noodles and the broth can be stored in the fridge but separately.)
When you make this recipe...
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