Even when I was in college I wasn’t too much of a ramen fan. I would have it only on very rare occasions, like when I was sick. This soup uses only the noodles from the ubiquitous ramen soup packets, not the seasoning. My thrifty self considered keeping the seasoning packet for a future recipe, but I threw it in the trash because I knew it would most likely sit on the pantry shelf for several months (or years).
This soup is filled with umami goodness. Shiitake mushrooms, pumpkin, and tofu make it so satisfying that you won’t miss meat. And light coconut milk makes it wonderfully creamy. You can drizzle more sriracha on your soup for an added kick. Doesn’t it kind of look like a heart in the picture immediately below? It was totally unintentional.
- • 1 tablespoon olive oil
- • 1 onion, diced
- • 2 garlic cloves, minced
- • 1 tablespoon ground ginger
- • 1 cup shiitake mushrooms, sliced
- • 3 cups vegetable broth
- • 15 oz light coconut milk
- • ¾ cup pumpkin puree
- • 1 tablespoon sriracha
- • 2 teaspoons lime juice
- • 3 oz ramen noodles (just the noodles, throw the seasoning packet away)
- • 14 oz silken tofu, cubed
- Place a stockpot over medium heat and add the olive oil. When the oil is hot, add the onion, garlic, and ginger and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook 2-3 minutes more.
- Add the vegetable broth, coconut milk, pumpkin puree, sriracha, and lime juice. Bring to a simmer. Add the noodles and cook 3-4 minutes until tender.
- Stir in the cubed tofu and season with salt and pepper to taste. If desired, garnish with extra sriracha, chopped cilantro, and more lime juice.
Adapted from Rachel Schultz