Tofu and Vegetable Ramen Hot Pot
Ingredients
- 1.5lt 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 add-ins
- Broccolini
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.
Notes
Broccolini can be added optionally, sliced thin, with 5 minutes remaining in cooking time.
Tofu can be cooked separately by marinating in rice vinegar and tamari and frying in corn flour for better appearance, though this is not required.
