Ramen Soup with Tofu

Ramen Soup with Tofu

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4

Sluuuuurp! When your ramen’s ready, don’t be afraid to get close and make a little noise. In Japan, the home of ramen, it’s the norm. Hovering over the broth allows you to enjoy its aromas, and slurping your noodles helps cool them down.

Featured in RICARDO Magazine WINTER 2019 (p. 110)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 1/2 lb (225 g) ramen noodles
    • 6 cups (1.5 litres) chicken broth
    • 3 tbsp (45 ml) soy sauce
    • 1 red bell pepper, seeded and thinly sliced
    • 1/4 lb (115 g) snow peas, trimmed
    • 1/4 lb (115 g) shiitake mushrooms, stems removed, or white mushrooms, thinly sliced
    • 3/4 lb (340 g) semi-firm tofu, patted dry and cubed
    • 2 green onions, thinly sliced

Preparation

Note from Ricardo

Look for instant ramen noodles in the Asian food section of your grocery store.

Personal Note