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!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Ingredients
90gorganic ramen noodles, 1/3 of a 270g package
1tspvegetable or canola oil
1-2garlic cloves, minced
1-2tspginger, minced
14.5ozcan low sodium chicken or vegetable broth, or 2 cups homemade stock
2Tbspcelery, chopped small
3button mushrooms, sliced
2-3ozimitation crab meat
3-4ozfirm tofu, cut up into 1 or 1 1/2 cubes
Instructions
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.)