This ramen noodles recipe includes your choice of ramen, plus vegetables and tofu. Easy print recipe included.
Ramen noodles are a staple for many American college kids. I had my shared of ramen in college and many years later, I still like to have them from time to time for a quick lunch. Add plenty of vegetables, left over meat or tofu to turn them into a full meal. Picking the trans fat and MSG-free ramen ensures a guilt-free noodle treat. Serves one person. Double-up for two.
Ramen noodles with vegetables and tofu
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 1
Ingredients
- 1 pack of ramen noodles
- 1 cup of broccoli florets
- 1/2 cup of baby carrots or chopped carrots
- 1 cup of cubed soft tofu
- 1/2 a medium onion chopped up
- 2 crushed garlic cloves
- 2 cups of water
Instructions
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On a small sauce pan, add the water and bring to a boil.
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Add the vegetables, including the onion and garlic.
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Once vegetables are soft but still crisp (about three minutes), add the tofu, the noodles and the seasoning that comes with it.
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Turn off the fire and allow soup to sit for two more minutes.
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Stir and serve.
Recipe Notes
For the tofu, you can go two ways: 1) add it as instructed for softer flavor or 2) stir-fry it separately with half a teaspoon of soy sauce and serve over the soup.
Ramen noodles with vegetables and tofu.
You’re even able, tuttysan, to make Top Ramen look good.
Not really surprising.
Please don’t be a stranger, stranger. There’s autumn poetry to be found.
Best of all possible regards.
I hate broccoli and tofu. Can we replace them with cauliflower and cottage cheese respectively? 🙂