Veggie Ramen Noodle Soup with Tofu
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Ingredients
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.
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.
