I’m admittedly a cold weather soup kind of guy and made this ramen tonight on a chilly March evening. The flavors work well together and provide a wonderful warning to the core.
1 medium onion, chopped
8 cloves garlic, minced
3 large celery stalks, chopped
1 Tbsp fresh ginger, minced
2 portobello mushrooms, chopped
4 oz fresh chard, chopped
2 oz fresh spinach, chopped
32 oz vegetable broth
4 cups water
1 lb silken tofu, cubed
Ramen noodles (I love Ocean’s Halo noodles)
Place 2 tsp vegetable oil and chopped onion in a large pot over medium heat. Add garlic, celery and ginger and cook until the onion begins to turn translucent. Add mushroom and cook for another 3-4 minutes. Add vegetable broth and water and stir. Next add the chard, spinach and tofu. Lower heat to simmer and cook for another 15 - 20 minutes.
While the soup is simmering prepare the ramen noodles according to manufacturer instructions.
To serve, place one ramen serving in a bowl and top with desired amount of soup. Add fresh cilantro, basil, sliced carrot or other vegetable for garnish.
Serves 6 - 8. Enjoy!