Mesopotamian Garden Inspired Vegetable Ramen Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 6 ounces ramen noodles
• 8 ounces extra-firm tofu, cubed
• 1 cup green beans, chopped
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a soup pot. Cook the garlic and dried oregano until fragrant.
2. Add the vegetable broth, ramen noodles, extra-firm tofu, and green beans to the soup pot.
3. Simmer until the ramen noodles are tender and the tofu is hot.
4. Stir in the soy sauce and red wine vinegar, then season the ramen soup with salt and black pepper.
5. Ladle the ramen noodle soup into bowls and top with parsley before serving.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.