SIMPLE Ramen Noodle Soup // Kale, Tofu, Broccolini and Mushrooms🍜🌿

Hey Guys!

I hope you're having a great day so far! It's a gloomy, cold day here in Orange County, California with cloudy skies and 59-degree F temperatures. So, today is going to be spent inside, keeping warm with warm tea, fuzzy socks and lots of blankets and snuggling. My favorite! Sometimes it's so refreshing and rejuvenating to give yourself a day to completely relax and rest without exerting too much energy.

I wanted to share with you what I made tonight for dinner. I've been wanting to make a recipe like this for a very long time. I absolutely love ramen noodles and any types of soup that contain them. Normally at restaurants, ramen noodle soups either contain fish sauce, seafood or other types of animal products. Tonight for dinner I made a 100% VEGAN, Ramen noodle soup with Kale, Tofu, Broccolini and Mushrooms. It was so delicious and I can't wait to make it again. This soup is perfect to have on a cold day or when you want to have an Asian-inspired meal.

Ramen Noodle Soup with Kale, Tofu, Broccolini and Mushrooms

Ingredients:
1 package of Lotus Foods Organic Millet & Brown Rice Ramen
8 cups of water
2 packets of Miso-Cup Instant Powder
1 heaping cup of Baby Broccolini
1 heaping cup of chopped Kale
1 heaping cup of chopped Baby Bella Mushrooms
1 package of Silken Tofu Extra Firm, cubed
1 tbsp of chopped Green Onion
Furikake seasoning (mixture of dried Seaweed and Sesame Seeds), to taste
Soy Sauce, to taste

Directions:

1. Begin by prepping your Tofu for the recipe. Start this process about 10-20 minutes before you are ready to make dinner. First, remove the block of Tofu from the box and drain out the excess water. Next, blot the Tofu by placing the block on an absorbent surface such as paper towels or a dish towel. I like to sandwich the block of Tofu between two paper towels and placing an item or two on-top to press and apply light weight to allow for optimum drainage.

1. Once the Tofu is drained, chop the block of Tofu into small cubed pieces or whichever size pieces you desire in your soup.

1. Next, add 8 cups of water to a large soup pot and bring water to a boil on Medium-High heat on the stove. While the water is heating up, prep all of your vegetables for the soup. Chop the Kale, Baby Broccolini, Mushrooms and Green Onion.

1. Once the water is boiling, get all of your ingredients ready to add to the water. The Lotus Foods Organic Millet & Brown Rice Ramen only needs 4 minutes to cook, so I began by placing the Mushrooms in the boiling water first, because Mushrooms take about 5 minutes to cook fully. Then place your Ramen in the boiling water. At around 2-3 minutes left on the clock, add the Baby Broccolini and Kale. Once the timer goes off, add Green Onion, cubed Tofu and mix in the 2 packets of Miso powder. Although the box of Miso said to make 8 cups of soup, use all 4 packets, I decided to only use 2 packets.

1. Serve immediately and ENJOY! Add in Furikake seasoning to taste and soy sauce to taste, if wanted.

I hope you guys enjoyed today's recipe of the day and try it out soon! Please take a moment to follow me here @briannaz to find more VEGAN recipes as well as other steemit posts about veganism, self love, cycling, yoga, and much more!

With love and happiness,
Bri