There's only something about the chilly blustery days in Fall that make soup taste simply additional great. What's more, there's no feeling very like having a stomach loaded up with soup and feeling your whole body warm up from your head to your toes. mmm.
Despite the fact that this formula just takes 20 minutes to prepare, the more you leave the soup to sit the more strengthened the flavors will move toward becoming. So if your an organizer, (Hello dinner prep!) set up the juices daily early for a flavor-pressed ramen soup that'll pass your socks over.
- 2 tbsp avocado oil (or vegetable oil)
- 4 green onion, chopped into 1-inch pieces
- 4 garlic cloves, cut in halves
- 3-inch cube of ginger, cut into 4 pieces
- 1 oz dried shitake mushrooms (about 15-20 dried shitake)
- 1-litre vegetable broth
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red)
- 1 tsp agave (or maple syrup)
- 1 block soft tofu, cut into small cubes
- 2 packs vegan ramen noodles
- spinach, cilantro, & green onions to garnish
INSTRUCTIONS
- Heat the avocado oil in a large pot on medium-high heat.
- Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
- Next, add the dried shitake mushrooms and saute for another 2 minutes.
- Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
- (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
- Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
- Serve with some steamed baby spinach, chopped green onion and fresh cilantro.
Read more our recipe Easy Balsamic Grilled Vegetables with Goat Cheese #vegetable #recipe
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