To say I'm obsessed with this ramen noodle soup is a little bit of an understatement. McCormick Gourmet challenged me to create a recipe with these ingredients: ginger, kale, shiitake mushrooms and vegetable stock. I immediately thought of ramen noodles. I love making a quick ramen or udon noodle soup for a quick lunch. I usually use chicken broth or about a quarter of the spice packet in the package and I usually doctor it up a lot. Add veggies, tofu or chicken, put an egg on top and call it done!
I absolutely love mushrooms. I'm obsessed with them. My favorite way to cook them is in butter and soy sauce and add them to burgers, omelets, breakfast burritos, you name it. This is the first time I added them to a soup and now I will be doing it EVERY time.
First, poach your eggs. Then, chop up the kale, carrots and celery. Cut up the mushrooms and tofu too.
Cook the shiitake mushrooms in a soy sauce and butter in a non-stick skillet for about 5 minutes.
Add ground ginger to the vegetable stock. It adds such a nice flavor to it!
Boil the ramen noodles. I used organic ramen noodles that I can buy at World Market. You can also use the packaged quick ramen noodles that you can find in the soup section of your grocery store. Use the noodles from two packages and throw away the spice packet, you won't need it for this recipe.
There's the finished vegetable ginger stock. I cooked the tofu, celery and carrots in the stock.
Prep the noodle bowl. Add noodles, cooked mushrooms, uncooked kale, sliced mini bell peppers and the egg. I added the mini bell peppers for another level of crunch and color.
Pour the broth on top and add tofu, celery and carrots from the stock and serve. Break that yolk, the yolk flavors the soup stock and brings it up another notch. The kale is cooked by the stock and doesn't get too soggy. It's perfection in a bowl. Seriously, I'm so annoying how obsessed I am with this soup! I'm making it AGAIN soon!
Be sure to stop by McCormick‘s Go4Gourmet site and submit your recipe using these ingredients to win amazing prizes! And more challenges to come!
Tofu, Kale & Shiitake Mushroom Ramen Noodle Soup Recipe
- 2 eggs, poached
- 3.5 ounces shiitake mushrooms, sliced
- 1 Tablespoon unsalted butter
- 1 Tablespoon soy sauce
- 26 ounces vegetable stock
- 1/2 teaspoon ground ginger
- 1/2 package firm tofu, cubed
- 1 carrot, peeled and sliced
- 1 celery stalk, sliced
- 1-2 kale greens, rib removed and chopped
- mini bell peppers, sliced
- green onions, sliced thin (optional)
- ramen noodles, uncooked
- Poach eggs in medium-sized saucepan. Rinse pan and fill with water and return to stove. Bring water to a boil (for ramen noodles).
- Sautee shiitake mushrooms in butter and soy sauce for 5 minutes in a non-stick pan. Set aside.
- Add vegetable stock to large pot and add ground ginger. Turn heat to medium high and bring to a boil. Allow to boil for 5 minutes and lower heat and allow to simmer. Add tofu, carrot and celery stalk.
- In original saucepan, add ramen noodles and cook according to package instructions. Drain and add noodles to bowl. Arrange bowls with kale, mini bell peppers and poached egg. Pour broth on top (and add tofu, celery and carrots) and garnish with green onions. Serve immediately.
Disclosure: This post is sponsored by McCormick. I only work with brands that I love and I really appreciate you supporting brands that support me and my blog!