Quick Tofu Ramen Noodle Soup
Quick Tofu Ramen Noodle Soup is a Japanese soup. This dairy free recipe serves 2 and costs $1.69 per serving. One serving contains 301 calories, 11g of protein, and 11g of fat. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by The Little Kitchen. A mixture of button mushrooms, garlic cloves, tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. 21 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 31%, this dish is rather bad. Similar recipes are Quick Ramen Noodle Soup, Quick Ramen Noodle Stir Fry, and Ramen Noodle Soup.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
3 button mushrooms, sliced
1 tsp vegetable or canola oil
2 Tbsp celery, chopped small
1-2 garlic cloves, minced
1-2 tsp ginger, minced
2-3 oz imitation crab meat
90g organic ramen noodles, 1/3 of a 270g package
3-4 oz firm tofu, cut up into 1 or 1 1/2 cubes
14.5 oz can low sodium chicken or vegetable broth (or 2 cups homemade stock)
Equipment:
sauce pan
bowl
Cooking instruction summary:
Bring water to boil for the ramen noodles. Cook according to package instructions.As the water is boiling, prepare the garlic and ginger and chop the celery and slice the mushrooms.Add oil to a small or medium saucepan at medium heat for 2-3 minutes. Add garlic and ginger for 60-90 seconds. Don't allow the garlic to burn.Add broth to the saucepan and bring to a boil. Add celery, mushrooms, imitation crab and tofu and return a boil. Lower heat to low or medium low and allow the broth to simmer for 2-3 minutes.Arrange two soup bowls, each with half of the prepared ramen noodles. Evenly divide the broth between the bowls and serve immediately. (The noodles and the broth can be stored in the fridge but separately.)
Step by step:
1. Bring water to boil for the ramen noodles. Cook according to package instructions.As the water is boiling, prepare the garlic and ginger and chop the celery and slice the mushrooms.
2. Add oil to a small or medium saucepan at medium heat for 2-3 minutes.
3. Add garlic and ginger for 60-90 seconds. Don't allow the garlic to burn.
4. Add broth to the saucepan and bring to a boil.
5. Add celery, mushrooms, imitation crab and tofu and return a boil. Lower heat to low or medium low and allow the broth to simmer for 2-3 minutes.Arrange two soup bowls, each with half of the prepared ramen noodles. Evenly divide the broth between the bowls and serve immediately. (The noodles and the broth can be stored in the fridge but separately.)
Nutrition Information:
covered percent of daily need
