Japanese Vegetable Noodle Soup - The Scramble

Name: Japanese Vegetable Noodle Soup - The Scramble
Total time: 10 min
Ingredients: 64 oz. reduced-sodium chicken or vegetable broth (or use any variety); 3 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed); 1/2 inch fresh ginger (peeled and sliced into 3 quarter-size slices); 2 cups bok choy or napa cabbage (sliced); 2 cups sliced cremini or white button mushrooms; 2 carrots (thinly sliced); 8 - 16 oz. extra-firm or firm tofu,; 2 pkgs. (3 oz. each) ramen noodle soup, any variety; 4 scallions (thinly sliced); 2 Tbsp. rice wine or mirin, (or use juice of 1/2 lime)

www.thescramble.com

You can throw together this soup faster than you can order Chinese (or Japanese) take-out, and it only costs about $10 to make the entire …

View full recipe on www.thescramble.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.

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Ingredients

64 oz. reduced-sodium chicken or vegetable broth (or use any variety)
3 Tbsp. reduced-sodium soy sauce (or use any variety, use wheat/gluten-free, if needed)
1/2 inch fresh ginger (peeled and sliced into 3 quarter-size slices)
2 cups bok choy or napa cabbage (sliced)
2 cups sliced cremini or white button mushrooms
2 carrots (thinly sliced)
8 - 16 oz. extra-firm or firm tofu,
2 pkgs. (3 oz. each) ramen noodle soup, any variety
4 scallions (thinly sliced)
2 Tbsp. rice wine or mirin, (or use juice of 1/2 lime)