I love soup, especially noodle soups. I can have soups year round actually.
We went to World Market last weekend and I loaded up on ingredients…from udon noodles to my favorite salsa. I spend way too much at that store. By the way, I mentioned this on twitter recently and have before…they have the best idea for shopping baskets…on wheels!
And then I saw this (above). Organic ramen and organic soba noodles too. I had to get it and I knew I wanted to make soup…with tofu! I adore tofu, y’all. I grew up on it. My Mom cooked it all the time.
Before you think I’m getting all healthy on you or even vegetarian…I’m not. I’m a meat eater who loves tofu. I don’t have to meat at every meal to feel satisfied and I most certainly feel that this is comfort food.
It’s quick and easy to make and as I note below in the recipe, you can sub out different vegetables and even add cooked chicken if you don’t like tofu. I made this for lunch yesterday really quickly and I know it’s going to become a regular for me while working from home. Now if I can just get my husband to try tofu…
Yield: Soup for 2
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
This soup is simple to make and you can easily substitute ingredients to your liking. You can change out the celery for broccoli or napa cabbage. And even change out the imitation crab for shrimp or just omit it. Also, sub out the tofu for cooked chicken if you'd like. To make this soup vegetarian, use vegetable broth and omit the crab. It's pretty versatile and a quick soup you'll enjoy for lunch or dinner!
90g organic ramen noodles, 1/3 of a 270g package
1 tsp vegetable or canola oil
1-2 garlic cloves, minced
1-2 tsp ginger, minced
14.5 oz can low sodium chicken or vegetable broth (or 2 cups homemade stock)
2 Tbsp celery, chopped small
3 button mushrooms, sliced
2-3 oz imitation crab meat
3-4 oz firm tofu, cut up into 1 or 1 1/2 cubes
Bring water to boil for the ramen noodles. Cook according to package instructions.
As the water is boiling, prepare the garlic and ginger and chop the celery and slice the mushrooms.
Add oil to a small or medium saucepan at medium heat for 2-3 minutes. Add garlic and ginger for 60-90 seconds. Don't allow the garlic to burn.
Add broth to the saucepan and bring to a boil. Add celery, mushrooms, imitation crab and tofu and return a boil. Lower heat to low or medium low and allow the broth to simmer for 2-3 minutes.
Arrange two soup bowls, each with half of the prepared ramen noodles. Evenly divide the broth between the bowls and serve immediately. (The noodles and the broth can be stored in the fridge but separately.)
from The Little Kitchen
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