Ramen Vegetable Noodle Soup

Name: Ramen Vegetable Noodle Soup
Total time: 30 min
Ingredients: 1 Tbsp. sesame oil; 4 cloves garlic (coarsely chopped (about 2 tsp.)); 1 – 2 Tbsp. fresh ginger (peeled and thinly sliced); 8 oz. cremini or button mushrooms (sliced); 2 carrots (thinly sliced (2 – 3 cups)); 8 cups reduced-sodium vegetable or chicken broth; 4 ramen noodle cakes (use wheat/gluten-free noodles like Lotus Foods brown rice noodles if necessary); 15 oz. extra-firm tofu (drained, wrapped in a clean dishcloth to remove extra water, and cubed); 4 scallions (dark and light green parts, thinly sliced); 2 tsp. rice vinegar or rice wine vinegar; 1 – 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)

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On these chilly and busy nights, having a warming soup that can be ready quickly is a game changer! “It is quite possibly the most …

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Ingredients

1 Tbsp. sesame oil
4 cloves garlic (coarsely chopped (about 2 tsp.))
1 – 2 Tbsp. fresh ginger (peeled and thinly sliced)
8 oz. cremini or button mushrooms (sliced)
2 carrots (thinly sliced (2 – 3 cups))
8 cups reduced-sodium vegetable or chicken broth
4 ramen noodle cakes (use wheat/gluten-free noodles like Lotus Foods brown rice noodles if necessary)
15 oz. extra-firm tofu (drained, wrapped in a clean dishcloth to remove extra water, and cubed)
4 scallions (dark and light green parts, thinly sliced)
2 tsp. rice vinegar or rice wine vinegar
1 – 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)