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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4

Ingredients  

• 6 c low-sodium vegetable broth, look for one with less than 100 mg sodium per cup or make your own

• 1 Tbsp low-sodium miso paste  

• 1 Tbsp fresh ginger, grated 

• 3 cloves garlic, minced 

• 1 Tbsp olive oil 

• 1 tsp turmeric

• 1 Tbsp fresh lemon juice 

• 1 Tbsp low-sodium soy sauce or tamari, adjust for taste, or skip to reduce sodium

• 3 c baby spinach

• 1 c shiitake mushrooms, sliced 

• 1 large carrot, julienned 

• 2 green onions, sliced 

• 1 block firm tofu, cubed

• 8 oz whole wheat or brown rice ramen noodles

• 1 Tbsp sesame seeds, optional for garnish 

Directions

1. In a large pot, heat olive oil over medium heat. Add the ginger and garlic, and sauté for 1-2 minutes until fragrant. 

2. Add the vegetable broth, miso paste, turmeric, and soy sauce (if using). Stir to combine and bring to a gentle simmer. Simmer for about 10 minutes to allow the flavors to meld. 

3. Add the shiitake mushrooms, carrots, and tofu to the pot. Cook for 5 minutes, until the mushrooms and tofu are heated through. Add the spinach in the last 2 minutes to wilt. 

4. In a separate pot, cook the ramen noodles according to the package instructions (usually about 3-4 mins). Drain and set aside. 

5. Stir lemon juice into the broth.

6. Divide the cooked noodles among 4 bowls. Ladle the broth, vegetables, and tofu over the noodles. 

7. Top with green onions and sesame seeds. Serve hot and enjoy! 

Notes

• This soup is filled with great nutritional benefits!

  • Ginger and garlic: Support heart health and boost immunity. 

  • Turmeric: Anti-inflammatory and heart-protective properties. 

  • Shiitake mushrooms: Enhance immune function. 

  • Spinach: Rich in heart-healthy nutrients and vitamins A, C, and K.

  • Tofu: Provides plant-based protein with minimal saturated fat. 

  • Low-sodium broth: Keeps the sodium content in check without sacrificing flavor. 

  • Lemon Juice: Rich in vitamin C.

Nutrition: (per serving) Calories: 230 kcals | Total Fat: 8 g | Sodium: 400 mg | Carb: 30 g | Protein: 10 g | Fiber: 5 g.

In the Kitchen | November 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org