Name: Ginger turmeric tofu ramen soup
Prep time: 12 min
Cook time: 120 min
Total time: 132 min
Ingredients: 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.)

Jump to Recipe Print Recipe

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

5 from 1 vote

Print Recipe

Prep Time 12 mins

Cook Time 2 hrs

Total Time 2 hrs 12 mins

Course dinner, lunch, Snack, Soup

Cuisine American, Asian, thai

Servings 8

Equipment

1 Dutch oven
1 chopping board
1 veggie knife
1 grater

Ingredients

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.

Instructions

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.

Keyword broth, creamy soup, healing, ramen

Affiliate links: These were the ramen noodles we used but there are many different options. Dutch oven option. My Dutch oven. Grater.

. ~xx

— Knead to Cook

The best ginger turmeric ramen