Ramen (Rice Noodle) Soup

I never had Ramen Soup before I made this one, but I’ve seen pictures and wanted to try it. So this is my version of Ramen Soup, and it’s become one of our favourites.

• 8 oz mushrooms, sliced

• 1 tbsp dried chopped onion

• 2 carrots, thinly sliced

• 2 baby bok choy, sliced

• ½ cup cubed extra firm tofu (optional)

• 1 cup snap peas

• 1 cup sweet peppers, diced (any colour)

• ½ tsp sesame oil (optional)

• 6 cups of vegetable broth

• 1 tsp garlic powder

• ½ - 1 tsp ginger powder

• 2 tsp low sodium tamari or soy sauce

• ½ tsp smoked paprika

• 2 blocks instant brown rice vermicelli noodles or Ramen noodles

Saute sliced mushrooms for a few minutes, then add the remaining ingredients except for the noodles. Cook until the vegetables are tender.

In a separate pot, cook the noodles.

Stir the noodles into the soup, then serve.

Tip – I like to cut the noodles into smaller pieces before putting them into the soup