Ramen for Dinner
1 package vegan ramen noodles
1/4 pkg. frozen mixed oriental veggies (I'm partial to Birds Eye's broccoli, mushroom, onion red pepper mix)
splash of shoyu or tamari
1/4 lb. extra firm tofu (NOT silken)
1 tablespoons fresh ginger or so, minced
1 small clove garlic, minced
1/2 pkg. powdered miso soup mix
1 1/2 cups water
In a medium sauce pan, saute the garlic and ginger in a bit of oil (I use peanut or sesame) over low heat. Cube or crumble the tofu and add it to the pot. Splash on a bit of soy sauce. Turn up the heat to medium and let cook for a minute or two. Add the water, bring to a boil, and add the noodles from the ramen soup package. (Throw out the flavoring packet the ramen soup came with.) As soon as the water starts boiling again, stir it and add your veggies. Put a lid on it and set the timer for 4 minutes.
When the timer dings, turn off the stove, add the miso soup powder, stir it up and enjoy. This variation is very filling and pretty nutritious. My son loves adding some good chili garlic sauce to his to add some kick. Either way, it's a meal in 10 minutes!