Tofu and Kale Soup

Tofu and Kale Soup

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine HOLIDAY 2014 (p. 84)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free
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Ingredients

    • 4 green onions, white and green parts separated, thinly sliced
    • 2 cloves garlic, finely chopped
    • 2 tbsp (30 ml) olive oil
    • 3 cups (85 g) kale, stems and leaves separated, thinly sliced
    • 1 tbsp fresh ginger, peeled and finely chopped
    • 1/2 tsp (2.5 ml) sambal oelek
    • 3 carrots, peeled and thinly sliced
    • 6 cups (1.5 litres) vegetable broth
    • 2 tbsp (30 ml) rice vinegar
    • 2 tbsp (30 ml) fish sauce
    • 2 cups (100 g) ramen noodles
    • 1 lb (454 g) soft tofu, diced
    • 1/2 cup (23 g) fresh cilantro leaves
    • Lime wedges, for serving
    • Salt and pepper

Preparation

Note from Ricardo

Kale is a cabbage with curly leaves and long stems. You can eat it raw or cooked in a stir-fry or soup. Alternatively, you can replace it with fresh spinach.

Personal Note