Yucatecan Garden Inspired Vegetable Ramen Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 6 ounces ramen noodles
• 8 ounces extra-firm tofu, cubed
• 1 cup cauliflower, chopped
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and black pepper, to taste

Steps

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