I am obsessed with soups. I always have been. They are just simply so satisfying and comforting. They always give me that cozy feeling of home (possibly because my mom and grandmas are also huge soup fans).
You can actually thank 0.25 cent top ramen for this recipe. I used to make it all the time. I would add tofu, sriracha (duh), and cilantro to it and (quite literally) spice it up that way. But that type of ramen is filled with MSG, and I am not trying to shorten my time on this earth. I kind of like it here (most of the time).
I have made this recipe so many times but never measured anything, in many families like mine, it’s a running joke that whenever you ask anyone for a recipe they say “just eye it out”, which is not very helpful. So in order to perfect this recipe, and be able to share it, I made it again, and again, and once more, this time, using measuring cups and spoons (is it just me or does anyone else feel like measuring things adds twice the cooking time?)
I really hope you guys love this dish as much as I do. It’s warm, comforting, satisfying, full of protein and nutrients, and best of all – super easy to make.
Healthy Protein Ramen
Ingredients
- 1 tbsp avocado oil
- 2 small carrots, chopped
- 1 onion, sliced or chopped (I like it sliced)
- 3 garlic cloves, minced
- 1/2 tbsp fresh ginger, grated
- 1-2 celery stick, chopped
- 4 stalks curly kale, leaves only, chopped into chunky pieces
- 100 grams mushrooms, sliced (about half a pack)
- 1/2 pack extra firm tofu, pressed, (about 220 grams), cubed
- 1 tsp sweet chili sauce
- 3 tbsp hoisin sauce
- 2 tsp teriyaki
- 4 tbsp reduced-sodium soy sauce (or 3 tbsp regular soy sauce)
- 2 tsp sriracha (optional)
- 1 tsp rice wine vinegar (optional)*
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1 1/2 tbsp vegetable bouillon
- salt and pepper to taste
- 6-7 cups of water, depending on the size of your vegetables
- 150 grams of thin rice noodles (about half a pack)
- 1 tbsp sesame oil Toppings:
- 2 handfuls cilantro, chopped
- 1 jalapeño (optional)
- 2 stalks green onion, chopped
Directions
- Wash and prep the veggies.
- Press and cut the tofu into cubes.
- In a pot, on medium-high heat, heat the avocado oil, and add the onion, carrots, celery, kale, and garlic.
- Sautee the vegetables (for about 5-7m), and then add the mushrooms and mix for another 2 minutes.
- Add the soy sauce, teriyaki sauce, hoisin sauce, sweet chili sauce, , sriracha (if using), rice wine vinegar (if using)*, garlic powder, bouillon, turmeric, black pepper (just a sprinkle, to activate the nutritional benefits of the turmeric), and salt if needed.
- Add the water, add the tofu, and bring a boil. Once the water boils, reduce the heat and give it a good mix. Cover and let simmer until your desired veggie crunch (I like to taste a piece of carrot for this, as it usually takes the longest to cook). This step usually only takes 5 minutes. Taste and adjust flavors.
- Finally, add the noodles, cilantro, green onions, jalapeño, and sesame oil. The noodles will only takes a couple of minutes to cook.
- Enjoy!
- You can also fry / bake the tofu before adding it to the soup. I kept it simple because I don’t mind eating tofu like that in my soups. But feel free to do anything you want to it before adding it!
- The rice vinegar adds a little bit of a “hot and sour soup” taste. If you aren’t into that, skip it! I have made it both with and without the vinegar and I love both ways.
- Feel free to go wild with the toppings and veggies. The best part about this soup is that it’s so versatile, bok choy and broccoli would also taste great in this!
Tips & Tricks:
