Ramen Soup (WFPBNO)

Good afternoon, anyone that knows me or follows my blog knows that there are a few foods I LOVE - soups, ramen, pastas, spicy foods!!! Those are in no particular order! Today I'm going to share a ramen soup with you that is whole food plant based with no oil. It is delicious and filling and will also freeze well if you leave the noodles out. I cooked individual serving sized amounts of ramen, as the photos will show and then froze the remainder of the soup for another day. All I will have to do is thaw the soup and prepare some fresh  noodles. Be sure to prep all of your ingredients since this comes together quickly.

• 1/2 a block extra firm tofu
• 1/4 cup low sodium soy sauce
• 1 tablespoon pre-minced garlic
• 1 small piece ginger, grated
• 2 ramen noodle bundles (each serves 1 person)
• 4 cups Better Than Bouillon (I used no-chicken) mix according to package directions
• 1 8-ounce can tomato sauce, no salt added
• 1 medium zucchini, diced 
• 3 large baby bella mushrooms, sliced
• Garnish: cilantro and lime juice

Cut the tofu into small cubes. Add to a bowl with 1 tablespoon soy sauce, garlic and ginger. Stir well and set aside.

Start a small pot of water to get ready to cook your noodles (no picture.) In a large saucepan add the tofu and the marinade. Brown for 6-8 minutes on medium. Stir occasionally.

Add the broth to the pan and bring to boil. Add the rest of the soy sauce and the tomato sauce. Let boil a minute or two.

Add the zucchini and mushrooms. Cook for another 6-8 minutes.

Add the cooked ramen to a soup bowl.

Add the soup over the noodles. Sprinkle with cilantro and a squeeze of lime juice.

Enjoy!!!