| Curated Just for You |

Serves: 1 | Total Time: 3 minutes

Ingredients

Baked Tofu Cubes (optional):

1/2 cup extra firm tofu, cubed

1/2 tsp toasted sesame oil

1/4 tsp salt

1 pinch pepper

Ramen Noodle Soup:

1/2 tsp toasted sesame oil

1 garlic clove, minced

2 cups vegetable broth

1 package Lotus Foods millet & brown rice ramen

1 tbsp soy sauce or tamari

Sriracha, to taste

1 tbsp green onion, finely chopped

Red pepper flakes, to taste

Veggie add-ins (optional):

1/4 cup mushrooms, finely chopped

1/4 cup carrots, finely shredded

Directions

1. Baked tofu topping: Preheat oven to 400 degrees F. Combine cubed tofu with the other tofu ingredients in a bowl and toss to coat. Place tofu in a single layer on a lined baking sheet. Bake for 10 minutes, then flip tofu and bake for another 10 minutes.

2. Meanwhile, in a medium pot add garlic and sesame oil. Saute for about 2 minutes. Add the vegetable broth and bring to a boil. Add in veggies and simmer until veggies are soft but still a little crisp.

3. Add in ramen noodles and simmer until noodles are cooked thoroughly, following package instructions. Remove from heat.

4. Add soy sauce and sriracha. Adjust to taste.

5. Pour soup into bowl and top with tofu, green onion, and red pepper flakes. Enjoy!

Recipe adapted from INFRA

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