Tofu Noodle Soup

Ingredients

• 14 oz firm tofu
• 6 cup vegetable broth
• 12 oz ramen noodles
• 2 medium carrots
• 1 head bok choy
• 1 inch fresh ginger
• 2 clove garlic
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions (optional)
• ½ tsp salt (optional)
• ¼ tsp black pepper (optional)

Steps

1. Press excess water from tofu, then cut into 1/2-inch cubes. Peel and thinly slice carrots, chop bok choy, mince ginger, and mince garlic.
2. In a large pot, bring vegetable broth to a simmer. Add carrots, ginger, and garlic; cook for 5 minutes until carrots begin to soften.
3. Add tofu, soy sauce, and sesame oil to the pot. Stir gently and simmer for another 5 minutes.
4. Add ramen noodles and bok choy to the soup. Cook according to noodle package directions, usually 3-5 minutes, until noodles are tender and bok choy is wilted.
5. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with sliced green onions, if desired.