Polynesian Market Inspired Vegetable Ramen Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground sumac
• 4 cups vegetable broth
• 6 ounces ramen noodles
• 8 ounces extra-firm tofu, cubed
• 1 cup cherry tomatoes, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1/4 cup mint, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a soup pot. Cook the garlic and ground sumac until fragrant.
2. Add the vegetable broth, ramen noodles, extra-firm tofu, and cherry tomatoes to the soup pot.
3. Simmer until the ramen noodles are tender and the tofu is hot.
4. Stir in the soy sauce and lemon juice, then season the ramen soup with salt and black pepper.
5. Ladle the ramen noodle soup into bowls and top with mint 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.