Tomato Ramen

This Tomato Ramen is a vibrant and flavorful vegan dish that combines the umami richness of tomatoes with a delicate broth, making it both comforting and refreshing. Perfect for any time of year, this easy-to-make recipe will delight your taste buds and warm your soul.

Ingredients

• Ramen noodles - 150 grams
• Fresh tomatoes - 400 grams, chopped
• Vegetable broth - 500 milliliters
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, sliced
• Spinach - 100 grams
• Tofu - 150 grams, cubed
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
2. Add the chopped tomatoes to the pot and cook for about 5 minutes, stirring occasionally, until they start to break down.
3. Pour in the vegetable broth and soy sauce, and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
4. While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
5. After 10 minutes, add the cubed tofu and spinach to the broth. Simmer for an additional 5 minutes until the spinach is wilted and the tofu is heated through.
6. Season the soup with salt, pepper, and chili flakes if using. Taste and adjust seasoning as necessary.
7. To serve, divide the cooked ramen noodles into two bowls and ladle the tomato broth with tofu and spinach over the noodles. Top with sliced green onions.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes.
• High in fiber, promoting digestive health.

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