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Soup & Stew
Asian
4 servings
20 minutes
1 hour
3 cups water
1 can vegetable broth (14.5 ounces)
1 package organic tofu extra firm, cut into 1/2 inch cubes
2 tablespoon Miso Paste
1 1/2 tablespoons soy sauce
2 organic garlic cloves, crushed
1 package Stir-Fry Vegetables with Sno Peas
2 packages instant Ramen Noodles
1/4 teaspoon salt
1 teaspoon red pepper flakes, crushed
Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot. Bring to a boil, cover and reduce heat. Simmer for 1 hour.
Add Stir-Fry vegetables package; simmer for 4 minutes, or until vegetables are tender-crisp.
Add ramen noodles (discard seasoning packets) and salt.
Simmer for 3 minutes, stirring occasionally, or until noodles are done.
Serve warm garnished with red pepper flakes.
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