Miso Tofu Ramen Soup
- Number of Servings: 2
Ingredients
2 cups Frozen Stir Fry Vegetables 1 package (12 ounces) extra firm tofu, drained2 cups Trader Joe's Miso Ginger Broth 2 cups Low Sodium Chicken Broth 2 packets instant ramen noodles, without seasoning packet--any flavor is fine, as you are not using the seasoning. I bought Maruchan brand because it was the lowest price at my grocery store.1/4 cup Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning
Place frozen vegetables in a microwavable bowl and defrost. Add to medium soup pot.
Drain tofu package and on a cutting board slice tofu into 1/2 inch cubes. Set aside.
Add soup broths to soup pot. Bring to a boil and add ramen noodles. Cook for 3 minutes, until noodles are tender. Turn off heat and add tofu cubes to heat, stir in Japanese seasoning.
Serve.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Drain tofu package and on a cutting board slice tofu into 1/2 inch cubes. Set aside.
Add soup broths to soup pot. Bring to a boil and add ramen noodles. Cook for 3 minutes, until noodles are tender. Turn off heat and add tofu cubes to heat, stir in Japanese seasoning.
Serve.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 440.0
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,140.0 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 10.0 g
- Protein: 21.0 g
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