Tofu and Vegetable Ramen Hot Pot
Ingredients
- 1.5 liters Vegetable Broth
- 450g Organic Tofu (cubed)
- 200g Mushrooms (halved)
- 250g Yellow Squash (cut into 1/4)
- 1 Zucchini (large sliced)
- 180g Cabbage (sliced thin)
- 380g Ramen Noodles
- 20g Tamari
- 15g Rice Vinegar
- Salt and pepper to taste
Optional
- Broccolini (slice thin and add with 5 minutes remaining)
Preparation
In a large pot over the stovetop, combine the broth, tamari, vinegar, salt and pepper. Bring to a boil and adjust seasoning as needed.
Add the mushrooms, squash, cabbage and tofu. Cook until the veggies are soft, about 15 minutes.
Add the ramen noodles and the zucchini and cook for an additional 5 minutes.
Serve and garnish with red chilli.
Tips
If using broccolini, add it with 5 minutes remaining in the cooking process.
For aesthetic appearance, you can cook the tofu separately by marinating in rice vinegar and tamari and frying in corn flour, but it is not necessary.
