Veggie Ramen Noodle Soup with Tofu

This veggie-packed ramen noodle soup is an embrace in a bowl! It's comforting, full of flavors, and very easy to make while keeping it light on salt, oil, and sugar.

Ingredients:

• 4 cups vegetable broth (low-sodium if available)
• 2 packs of ramen noodles (fresh or dried, without the seasoning packets)
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup tofu, cubed (pressed)
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced (or grated)
• 1 tablespoon low-sodium soy sauce or tamari (optional)
• 1 tablespoon sesame oil (or use a little water for sautéing)
• Green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Cooking Instructions:

1. In a large pot, heat half of the sesame oil (or a splash of water) over medium heat. Sauté the minced garlic and ginger until fragrant, about 1 minute.
2. Add the cubed tofu to the pot and cook until it's slightly golden on all sides, about 5-7 minutes.
3. Pour in the vegetable broth and bring it to a gentle simmer.
4. Add the broccoli, cauliflower, carrots, and celery to the pot. Allow them to cook for about 5-7 minutes, or until the vegetables are tender.
5. Add the ramen noodles and optional soy sauce or tamari to the pot. Cook according to the noodle package instructions, usually around 3-5 minutes, until the noodles are tender.
6. Once cooked, taste and adjust the seasoning if necessary. You can add more ginger, garlic, or even a splash of lemon juice for a fresh twist!
7. Serve hot in bowls and garnish with chopped green onions and sesame seeds if desired.

Flavor Profile:

This dish features a beautiful harmony of umami and freshness, with earthy flavors from the vegetables and tofu mingling delightfully in the fragrant broth. The ginger adds a zesty warmth, making it perfect for cozying up on a chilly evening.

Enjoy this Veggie Ramen Noodle Soup, and let me know if you'd like to make any changes or try something different! 🍜🥦🥕