If you follow my Insta stories you saw this soup on repeat all last week. I made two huge batches. One for my husband who had Covid and then another round for my youngest who then proceeded to get a worse version of Covid. Honestly, we pretty much sustained ourselves on this wonderful, very flavorful soup. Now I don’t measure ingredients with soup and measure with my heart however that doesn’t work on here so take my recipe as a rough guideline. Add more of what you love and less of what you don’t. It will become your go-to all fall and winter long. The broth alone is five-star worthy! Let’s get started!
Ginger turmeric tofu ramen soup
- 1 Dutch oven
- 1 chopping board
- 1 veggie knife
- 1 grater
- 1 tbl neutral oil refined coconut, avocado or olive oil
- 1 yellow onion peeled and finely diced
- 10-12 cloves garlic peeled, smashed and minced
- 2 inch nub of fresh ginger peeled and finely diced
- 2 inch piece of fresh turmeric grated
- 1 poblano pepper (if you don't have it use a bell pepper) trimmed, seeded and chopped
- 4 smaller carrots cubed
- 1 cup shiitake mushrooms chopped
- Hot peppers of choice (jalapeño etc.) seeded, chopped
- 8 cups vegetable broth
- 1/4 cup liquid aminos
- 1 tbl toasted sesame oil
- 1 lemon juiced
- 1 tbl olive or avocado oil cooking tofu
- 1 block of Wildwood or any other extra firm tofu drained and cubed
- Salt and Pepper
- Ramen noodles come in brick-like block and I prepare one per person.
- Into your large Dutch oven, add your oil and heat over a medium flame/heat.
- Once hot, add your onion and cook for about 6 minutes, stirring occasionally.
- Add your garlic, ginger and turmeric and cook for another 2 minutes, stirring often to avoid burning.
- Proceed to add your peppers. mushrooms and carrots to cook for another 4 minutes or so.
- Add your broth, sesame oil, liquid aminos, lemon juice and bring to a simmer then reduce the heat to low and cover.
- Prepare your tofu in a skillet over medium heat with your oil. Cook until golden brown and then remove from the heat. I add the tofu separately while plating as the broth heats it back up nicely and it keeps it firmer texture.
- I allowed the broth to simmer for hours but it's ready within the first hour. Taste test and add S&P if needed.
- The ramen takes 4 minutes to cook so bring the broth back to a boil. Once boiling, add as many noodle cakes as you need (no more than 4 at a time). I allow them to cook in the broth without really touching them.
- After the 4 minutes has passed, I take a large slotted spoon or spatula and remove each noodle cake and add to a bowl. Spoon some tofu on top of that and then ladle the amount of broth you wish to have on top.
- I used these incredibly hot peppers we grew (unsure of the name) in fine slices on top for an extra punch.
— Knead to Cook