Ingredients
Scale
- 6 cups vegetable broth
- 14 ounces firm tofu, drained and cubed
- 2 packs ramen noodles
- 1 cup mushrooms, sliced
- 1 cup shredded carrots
- 1 cup baby spinach
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Start by boiling the vegetable broth in a large pot. Add the minced garlic, soy sauce, ground ginger, salt, and black pepper.
- Once the broth is boiling, add the sliced mushrooms and shredded carrots. Let them simmer for about 10 to 12 minutes.
- Next, add in the cubed tofu and let it simmer for an additional 8 to 10 minutes.
- Add the ramen noodles to the pot and boil for 3 to 4 minutes until they are tender.
- Finally, mix in the baby spinach, sliced green onions, and sesame oil. Stir gently and serve warm.
Notes
For extra flavor, top with additional green onions or a drizzle of sesame oil. Serve with pickled vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg