Scallions and fresh ginger spice the broth, while carrots, mushrooms and noodles make a hearty base. Your little chef will love squeezing lime juice into this flavorful soup, served alongside orange slices.This recipe comes to us from Aviva Goldfarb of The Six O’Clock Scramble and the great folks at The Kids Cook Monday. This recipe is suitable for little cooks between the of ages 12-15.
Japanese Vegetable Noodle Soup
- 64 oz low sodium chicken or vegetable broth
- 3 Tbsp low sodium soy sauce
- 1 (1-inch) piece fresh ginger
- 2 cup bok choy, sliced
- 2 cup Napa cabbage, sliced
- 2 cup mushrooms, sliced
- 2 carrots, sliced on the diagonal
- 8 (16 oz) extra-firm tofu, drained and cubed
- 6 oz ramen noodles, flavor packet discarded
- 4 scallions, thinly sliced
- ½ lime, juiced
- ¼ cup cilantro, mint or basil, chopped
- 6 oranges, mint or basil, chopped cut into wedges, for serving
Adult: Place the broth, soy sauce and ginger in a large pot over medium-high heat. Bring to a boil.
Together: Add the cabbage or bok choy, mushrooms, carrots, and tofu, stirring after each addition. Cook for about 2 minutes.
Together: Add the ramen noodles, taking care to discard the flavor packet. Reduce heat and keep the soup at a low boil. Keep at a low boil for 3 minutes more, or until the ramen is just cooked.
Kid: Add the scallions, lime juice and fresh herbs to the pot. Cook for about 1 minute more, or until all the ingredients are heated through.
Together: Divide the soup into 6 bowls, place on plates with the orange wedges and enjoy!
Serves 6. Per serving: 170 calories, 16g carbs, 13g protein, 7g fat, 10mg cholesterol, 590mg sodium, 2g fiber, 7g sugar.