Ramen

This is a super quick, super easy recipe for a nice warm, simple soup.  

We bought a package of gluten free ramen ages ago at costco and we're still making our way through it.  It comes in little blocks and until recently I hadn't noticed the serving size and was previously happily eating an entire block in one sitting.  Well, now I'm more likely to break the block and make half, like I did in this recipe.  

The thing I liked about this recipe was that it was just a few ingredients.  This means the meal prep was super easy and quick.  I also just cooked the noodles in the soup making it all possible with just one pot.

Ingredients:

• Water
• Vegetable broth
• Splash of coconut aminos (could use tamari or soy sauce)
• Ramen noodles
• Chopped mushrooms
• Sliced green onions
• Chopped cooked tofu (I used 1/2 of 1 block of Trader Joe's sriracha tofu)
• 1/2 tsp Thai green curry paste (optional)

Bring water and vegetable broth to a boil. I used about equal parts of water to broth but you may want to start with more water to taste.  I guessed on the amount and based it on my small to medium size pan and allowing for enough to cook the pasta in.  

When water/broth is boiling add ramen.  After 1-2 minutes check ramen to see if it can be separated with a fork.  If not, continue to check every 30 seconds.  If yes, separate the noodles carefully.  Turn the heat down to a med-med/high temperate so you continue to have a low boil.

Add the mushrooms and cook for 4-5 minutes.  If adding the curry paste, stir in at this point.

When noodles are cooked and tender, remove pot from heat and stir in the green onions and tofu.

Serve and enjoy!