Japanese Ramen Soup

Japanese Ramen Soup

3 carrot, juliene sliced

2 cloves garlic, minced

3 tsp ginger, minced

4 c vegetable broth

3 c water

3 packages of Ramen

3 c chopped Chinese cabbage

2 Tbs Sriracha sauce

2 Tbs soy sauce

1 Tbs miso paste

1/2 small bunch of cilantro, chopped

1 8 oz. pkg sliced mushrooms

1 bunch of green onions, sliced

1 pkg firm tofu, cubed

In a pot, cook chopped carrots and ginger over medium-high heat for 2 minutes, continually stirring.  Add garlic; cook for 1 minute.  Add broth, water and the packets of seasoning from the Ramen packages; bring top a boil.  Add Ramen. When noodles are nearly done, add the rest of the ingredients.  Simmer for 5 minutes. Let cool a bit and serve.  My husband, who spent time in Japan, said it was pretty good.

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