Tofu, Kale and Shiitake Mushroom Ramen Noodle Soup

This soup is so easy to make because it uses vegetable stock. The richness of the ginger in the stock and the sauteed mushrooms evenly balances with the kale and other vegetables. This one will be a hit if you make it! The egg on top is optional of course.

2 eggs, poached
3.5 ounces shiitake mushrooms, sliced
1 Tablespoon unsalted butter
1 Tablespoon soy sauce
26 ounces vegetable stock
1/2 teaspoon ground ginger
1/2 package firm tofu, cubed
1 carrot, peeled and sliced
1 celery stalk, sliced
1-2 kale greens, rib removed and chopped
mini bell peppers, sliced
green onions, sliced thin (optional)
ramen noodles, uncooked

View the full recipe at The Little Kitchen →