+ Add All Slow Cooker Miso Ramen Soup with Tofu Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Slow Cooker Miso Ramen Soup with Tofu
Rate this Recipe
Serves 6 |
Easy to prepare and wonderfully flavorful.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 tablespoon extra-virgin olive oil
1 lb tofu, cubed
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 tablespoon grated ginger
5 cups vegetable broth
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon red pepper flakes
2 tablespoons miso paste
1 teaspoon onion powder
3 cups chopped bok choy
1 cup diced carrots
3 stalks celery, chopped
1 cup green onions, diced
1 cup shiitake mushrooms
1 package ramen noodles, 8 oz.
Directions:
Bring a frying pan to high heat. Drizzle the olive oil in and swirl to coat.
Season tofu with a salt and pepper. Place the tofu in the pan and lightly sear. Add the garlic and ginger and cook for 1 minute.
Add vegetable broth, sesame oil, coconut aminos, lemon juice, turmeric, red pepper flakes, miso paste, onion powder, bok choy, carrots, green onions, and mushrooms to the slow cooker. Stir together until ingredients are well incorporated. Place the lid on and cook on high for 3 hours or low for 5 hours.
Add the ramen noodles. Place the lid back on and cook for 15 minutes on high.
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Mouth-Watering Memorial Day
Celebrate freedom, family and friends with good food. It's time to kickoff summer! View Recipes >
Email Recipe
Slow Cooker Miso Ramen Soup with Tofu
Serves 6
Ingredients:
1 tablespoon extra-virgin olive oil
1 lb tofu, cubed
1 teaspoon salt
1/2 teaspoon black pepper
6 cloves garlic, minced
1 tablespoon grated ginger
5 cups vegetable broth
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon red pepper flakes
2 tablespoons miso paste
1 teaspoon onion powder
3 cups chopped bok choy
1 cup diced carrots
3 stalks celery, chopped
1 cup green onions, diced
1 cup shiitake mushrooms
1 package ramen noodles, 8 oz.
Directions:
Bring a frying pan to high heat. Drizzle the olive oil in and swirl to coat.
Season tofu with a salt and pepper. Place the tofu in the pan and lightly sear. Add the garlic and ginger and cook for 1 minute.
Add vegetable broth, sesame oil, coconut aminos, lemon juice, turmeric, red pepper flakes, miso paste, onion powder, bok choy, carrots, green onions, and mushrooms to the slow cooker. Stir together until ingredients are well incorporated. Place the lid on and cook on high for 3 hours or low for 5 hours.
Add the ramen noodles. Place the lid back on and cook for 15 minutes on high.
Spoon into serving bowls. Enjoy!
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
