Souped Up Ramen
  1. Cook and drain ramen according to package instructions, reserving seasoning packets. Divide between 2 bowls.
  2. Combine the rest of the ingredients through edamame in a saucepan, along with 1C water and the ramen seasoning packets (if desired). Bring to a simmer and cook until tofu is heated through, about 4-5 minutes. Add cabbage and mushrooms.
  3. Pour the soup over the noodles and top with the green onions and peanuts. Serve with lime wedges.
Recipe Notes

*use rice ramen for gluten free

  • This recipe works with any type of Asian style noodles. Try it with brown rice pad thai noodles, small vermicelli “nests,” or the bean-based varieties that are gaining popularity.
  • I especially like this with lemongrass ramen seasoning.
  • If you’re not a fan of tofu, sub another protein of choice. Shrimp Souped Up Ramen can be prepared the same way, but other meats may require additional cooking time.
  • Switch up the veggies depending on your tastes and seasonal availability. Use bok choy instead of cabbage, throw in some matchstick carrots, add sliced red pepper, make it your own!