Tofu Ramen Soup with Cabbage and Fennel

Name: Tofu Ramen Soup with Cabbage and Fennel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 package firm tofu, cubed; 1 small head green cabbage, sliced; 2 small fennel bulbs, thinly sliced; 1 cup dehydrated carrot slices; 3 celery ribs, sliced; 1 small red onion, thinly sliced; 3 green onion, chopped; 2 packs beef ramen noodles; 1 can French onion soup; 2 tbsp blood orange olive oil; 1 tbsp black currant balsamic vinegar; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder

Servings4 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

firm tofu, cubed
1 package
green cabbage, sliced
1 small head
fennel bulbs, thinly sliced
2 small
dehydrated carrot slices
1 cup
celery ribs, sliced
3
red onion, thinly sliced
1 small
green onion, chopped
3
beef ramen noodles
2 packs
French onion soup
1 can
blood orange olive oil
2 tbsp
black currant balsamic vinegar
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp

Step-by-Step Instructions

Bring a pot of water to a boil and cook the ramen noodles according to the package directions. Drain and set aside so they do not overcook.

While the noodles cook, heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the sliced fennel, red onion, and cabbage, then saute for 5 to 7 minutes until slightly softened.

Transfer the sauteed vegetables to a large soup pot. Add the dehydrated carrots, celery, French onion soup, ramen seasoning packets, salt, pepper, and garlic powder. Stir well, cover, and bring to a gentle simmer.