Tag Archives: soup

Easy Homemade Ramen

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When I am not feeling great, ramen is something I like. The noodles I used this time are more the width of pho noodles, but it’s all about what the pantry has in it! This is so easy (and inexpensive) that it barely qualifies as a recipe, but for whatever it’s worth…

Ingredients
3 quarts water
4 TBSP of vegetable bouillon (powdered or we like this one from Better than Bouillon)
1/4 cup soy sauce or aminos
1 tsp garlic, minced
1 TBSP ginger, grated
1 TBSP sesame oil if desired
2 green onions, chopped
1 block extra firm tofu, diced
12 oz rice nooodles

Process
Add water to a large stock pot. Add bouillon (if powder, wait until the water heats), soy sauce, garlic, ginger, sesame oil, green onions, and tofu. Bring to a rolling boil. Add noodles and cook per package (probably around 8 minutes). Reduce heat to low-medium and allow soup to steep for 10-15 minutes. That’s it!

Sweet Potato Curry Soup

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I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!

Ingredients
4 tbsp olive oil
1 medium onion
2 tsp minced garlic
1 tsp minced ginger
3 lbs of sweet potatoes, chopped
2 lbs of white potatoes, chopped
2 quarts of vegetable (or faux chicken) broth
Curry powder
Cumin
Red pepper flakes
Salt and pepper
1 large can of coconut milk

Process
Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent.
Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes.
Serve with crusty bread!

Quick and Easy No-Chicken Noodle Soup

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This comes together in a flash and is nice when you feel icky but still need to eat. It really barely needs a recipe!

Ingredients

6 tbsp olive oil
1 tsp Bragg’s aminos
1 package extra firm tofu, diced to 1/3 inch cubes
2 carrots, peeled and sliced thinly
1 onion, diced small
2 stalks celery, sliced thinly
12 cups vegan “chicken” flavored broth
1 lb spaghetti
Salt, pepper, parsley, and oregano to taste

Process

Add 4 tbsp of the olive oil to a large stockpot and sauté onions, carrots, and celery over medium heat until cooked through.

Add broth to pot and turn up temperature to medium high.

In a sauté pan, add remaining olive oil and Bragg’s and sauté tofu until it begins to turn golden brown.

When broth comes to a boil, snap spaghetti into thirds and add to the pot, allowing it to boil for 8 minutes.

Meanwhile, add 2 ladles of broth to tofu and simmer until absorbed into tofu.

By this time your pasta timer has probably buzzed. Check noodles for doneness at an al dente level and then lower temp to medium low and allow to gently simmer 2-3 additional minutes.

Serve by adding desired amount of tofu cubes to bowl and then ladling in broth and noodles.