COCONUT RAMEN NOODLE SOUP

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

6 c veggie broth

1 can coconut milk

3 c water

2 T soy sauce

2 heaping T miso

1⁄2 c red bell pepper, thinly sliced

1 carrot, peeled into strips

2 c broccoli, diced

4 cremini mushrooms, sliced

5-6 ramen noodle cakes (we prefer rice ramen)

Crispy Baked Tofu, recipe below

2 T pickled ginger juice

2-4 T sriracha

3 T purple sauerkraut or lime juice

Crispy Baked Tofu:

1 block firm tofu, cubed

1⁄4 c tamari (or soy sauce)

2 T nutritional yeast

2 T maple syrup

Preheat the oven to 425°F. Wrap the tofu in a towel and place a plate and heavy object on top of it to press it for 5 minutes. This gets the excess liquid out. Then in a bowl, marinate the tofu in the tamari, nutritional yeast, and maple syrup, flipping carefully to coat evenly. Spread out on a parchment paper-lined baking tray and pour the rest of the liquid on top. Bake for 30-35 minutes, flipping them halfway through baking.

Directions:

1. Add veggie broth, coconut milk, water, soy sauce, and miso to a large pot on medium heat and stir together, making sure the miso dissolves into the broth as it heats up. Once boiling, add the bell pepper, carrots, mushrooms, and broccoli, and continue cooking for about 5 minutes, stirring occasionally.

2. If you are planning to eat the whole soup immediately, add the ramen noodle packs to the broth. After a minute, use a fork to gently separate the ramen noodles and continue cooking for a few more minutes, or as long as package instruction suggests. If you plan to save some soup for later, cook the ramen noodles separately and combine with broth when you are ready to eat, this way the noodles don’t absorb the liquid and get too soft.

3. Finally, add Crispy Baked Tofu, pickled ginger and sriracha depending on your spice preference. Pour into serving bowls and top with lime juice or sauerkraut and enjoy.