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Slow Cooker Miso Ramen Soup with Tofu
Serves 6 |
Easy to prepare and wonderfully flavorful.
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Ingredients:
| 1 tablespoon extra-virgin olive oil |
| 1 lb tofu, cubed |
| 1 teaspoon salt |
| 1/2 teaspoon black pepper |
| 6 cloves garlic, minced |
| 1 tablespoon grated ginger |
| 5 cups vegetable broth |
| 1 tablespoon sesame oil |
| 2 tablespoons coconut aminos |
| 2 tablespoons lemon juice |
| 1 teaspoon turmeric |
| 1 teaspoon red pepper flakes |
| 2 tablespoons miso paste |
| 1 teaspoon onion powder |
| 3 cups chopped bok choy |
| 1 cup diced carrots |
| 3 stalks celery, chopped |
| 1 cup green onions, diced |
| 1 cup shiitake mushrooms |
| 1 package ramen noodles, 8 oz. |
Directions:
- Bring a frying pan to high heat. Drizzle the olive oil in and swirl to coat.
- Season tofu with a salt and pepper. Place the tofu in the pan and lightly sear. Add the garlic and ginger and cook for 1 minute.
- Add vegetable broth, sesame oil, coconut aminos, lemon juice, turmeric, red pepper flakes, miso paste, onion powder, bok choy, carrots, green onions, and mushrooms to the slow cooker. Stir together until ingredients are well incorporated. Place the lid on and cook on high for 3 hours or low for 5 hours.
- Add the ramen noodles. Place the lid back on and cook for 15 minutes on high.
- Spoon into serving bowls. Enjoy!
| Main Ingredient: | Ramen, Tofu |
| Cooking Method: | Stovetop, Slow Cooker |
| Course: | Soup |
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