Golden Ramen Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai / Chinese
Ingredients
- 1 block of (extra or medium) firm tofu cut into ¾ inch pieces
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¼ cup of roughly chopped fresh ginger
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2 garlic cloves, roughly chopped
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A handful of cilantro, leaves and stalks separated (about 1/3 of a cup)
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1 red chili deseeded and finely chopped
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½ white onion finely diced
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1 ½ tsp ground turmeric
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1 ½ cups of butternut squash, cubed
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4 cups of baby spinach
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1 ½ cups of sliced button or cremini mushrooms
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¼ cup each of orange and red pepper, deseeded and diced
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4 cups of vegetable stock
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1 cup of coconut milk
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250g of ramen noodles
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1 ½ tbsp of tamari or soya sauce
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Juice of one lime, plus wedges to serve
Instructions
- Put the ginger, garlic and cilantro stocks in a blender or food processor with 2 tbsp of water and blitz to a smooth paste.
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Spray a large pot with non-stick cooking spray and place on medium heat. Cook the onions with the turmeric, squash, pepper for 3 minutes. Stir in the stock and bring to boil. Reduce the heat and simmer, covered for 10 minutes.
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Add the tofu, mushrooms and coconut milk, then cover and simmer for about 5 minutes.
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Stir in the spinach and noodles and cook for an additional 3 minutes or until the spinach is wilted and the mushrooms are tender.
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Stir in the tamari and lime juice. Season generously with salt and pepper. Sprinkle in a small amount of red chilis, taste and add more if needed, depending on how spicy you like it.
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Ladle into bowls, scatter with cilantro and serve with a lime wedge.
Find it online: https://susancooksvegan.com/golden-ramen-soup/