Tofu and Kale Soup | RICARDO

Ingredients

• 4 green onions, white and green parts separated, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tbsp (30 ml) olive oil
• 3 cups (85 g) kale, stems and leaves separated, thinly sliced
• 1 tbsp fresh ginger, peeled and finely chopped
• 1/2 tsp (2.5 ml) sambal oelek
• 3 carrots, peeled and thinly sliced
• 6 cups (1.5 litres) vegetable broth
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp (30 ml) fish sauce
• 2 cups (100 g) ramen noodles
• 1 lb (454 g) soft tofu, diced
• 1/2 cup (23 g) fresh cilantro leaves
• Lime wedges, for serving
• Salt and pepper