This ramen soup is one that we make all the time. It’s so good, and can be made according to whatever you have in your fridge or depending on your mood. Usually we will sauté some extra firm tofu in a little toasted sesame oil, and splash it with gluten-free tamari or Bragg Liquid Aminos once it’s golden brown. The tamari or Braggs helps to caramelize the tofu and gives it a great flavor. My husband will sometimes also sprinkle granulated garlic on the sautéed tofu too, which gives it even more flavor. You can do this in the pot before you add the other ingredients, or sauté it in a separate skillet while the soup is cooking. It’s seriously easy peasy! Just remember to use quick cooking vegetables such as spinach, broccoli, snap or snow peas, shredded carrots, shredded cabbage and sprouts. You can also press in some fresh garlic or grate in some fresh ginger too. The rice noodles can be found at most well-stocked or Asian grocery stores. Oh, and the bouillon too of course! I love using Better Than Bouillon No Chicken base. It’s the bomb, and gives the soup a wonderful depth of flavor.
I will also add that not only does this make a fabulous dinner, but it’s also great when you’re feeling under the weather. Last year when I had surgery, the minute we got home from the hospital I requested this soup. It was so comforting, and made me feel like I was wrapped up in a big bowl of love.
You can watch me make it in the video below, as I did this morning on AM Northwest.
- 5 to 6 cups boiling water
- 1 tablespoon Better Than Bouillon No Chicken bouillon
- About 2 ounces dried rice noodles
- Diced firm tofu (fresh uncooked or sautéed)
- Grated fresh ginger, to taste (optional)
- Minced fresh garlic (optional)
- Shredded carrots
- Shredded cabbage
- Bean sprouts
- Thinly sliced green onions
- In a large saucepan, bring the water to a simmer. Stir in the bouillon to taste, stirring until dissolved. Add the noodles and stir a few times. Add tofu, ginger and garlic if using, broccoli or cabbage if using and let cook for two minutes, or until the vegetables are just tender. Turn off the heat and stir in spinach and bean sprouts if using. Adjust seasonings to taste. Garnish with scallions and serve.
- Tip: Serve Sriracha sauce, chili paste or hot chili oil on the side to season soup, if desired. You can also add a little grated fresh ginger or garlic. If the noodles soak up too much of the broth, simply add more hot water and bouillon to taste.
- Copyright © 2015 Julie Hasson