SIMPLE RAMEN NOODLE SOUP
INGREDIENTS
Serves 4
Two cartons (2 quarts total) of vegan broth - you can use miso, vegetable broth, or bullion, just make sure it’s not heavily tomato based
8 cakes or 20oz. of rice ramen noodles (I like the Lotus Foods brand, just get two packages)
One bag of spinach (5oz or more)
1/4 cup of teriyaki sauce (I like the Trader Joe’s Soyaki)
1 block of extra firm tofu
Splash of oil (any kind will do)
Optional
Fancy toppings: chopped green onion, peanuts, bean sprouts, cilantro, crispy noodles or crispy fried onions
RECIPE
Fill a large pot with water and bring to a rapid boil
While the water is boiling, marinate 1 block of chopped tofu in the 1/4 cup of teriyaki sauce on a plate or in a bowl and set aside
In a separate pot, heat the two cartons of broth over medium-low heat, once the broth is warmed, add the entire bag of spinach (yes, the entire bag) and stir frequently until the spinach has wilted then reduce the heat under the broth and spinach to low
Add your 20oz of rice ramen noodles to the boiling water (from step 1), allow noodles to cook in boiling water until noodles are at your desired texture (or according to package directions)
Add the tofu and any remaining marinade to the broth and spinach and stir in thoroughly
Drain the cooked noodles and rinse them with cold water briefly (this will help prevent the noodles from sticking together), once drained, add the noodles back to the pot and add a splash of oil and mix through (this also helps the noodles not stick together)
In a bowl, scoop out your desired amount of broth/tofu/spinach, and top with a scoop of noodles as well as any optional toppings! Note: You can add all of the noodles to the broth and serve from there, but you won’t be able to store the leftovers without the noodles absorbing all the broth, for best results, store the noodles and broth mixture separately for great leftovers!
