Celebrate Fall with this comforting Hot and Sour Ramen Soup! The crispy tofu gives this ramen classic a protein punch. Add as much spice as you like for a warming soup that will cure any cold, or hangover so I’ve been told! Who knew this college staple could be turned into such an elegant meal.
- 1 package extra firm tofu, drained and cut into 1/2 in cubes
- 1 garlic clove, minced
- 1 tsp minced ginger (or 1/2 tsp ground ginger)
- 1 green onion, chopped-separate the white from the green
- 6 ounces mushrooms, sliced
- 1/4 cup carrots, shredded
- 4 ounces bamboo shoots
- 3 cups water
- 1 brick of ramen noodles
- 3 TBSP Braggs Amino Acids (you can use soy sauce)
- 3 TBSP rice vinegar
- 1 TBSP chili sauce (I used sriracha)
- 1 tsp sesame oil-to cook the veggies
- 1 tsp white pepper
- Drain the tofu and cut into 1/2 inch cubes. Air fry or bake for 5-7 minutes if you want them crispy, otherwise, add uncooked tofu during boiling process.
- In a large wok, add the sesame oil and sautee the ginger, garlic, white part of green onion, mushrooms bamboo shoots and carrots over medium-high heat for about 5 minutes.
- Add the water and bring up to a boil, then add the ramen brick and lower heat to a medium boil. Cook for 3 minutes.
- Turn off heat and add the Braggs Amino Acids OR soy sauce, rice vinegar, chili sauce and white pepper. Stir to combine. Add the crispy tofu. (add the tofu during the last minute of boiling IF you did not cook/crisp them first)
- Serve in a bowl and garnish with the green tops of the green onion and some red pepper flakes.
This will keep in the fridge for up to 5 days.
I use Braggs Amino acids in place of soy sauce, it really cuts down the sodium
Please let me know if you make this dish and any creative ideas you used! Make sure to PIN for easy look up.
- Category: Soup
- Method: Easy
- Cuisine: Chinese
Keywords: Quick and Easy Hot and Sour Ramen Soup