Quick and Easy Plant-Based Ramen Soup

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Ingredients

• 1 bunch of kale, destemmed and washed
• 8 cherry tomatoes
• 2 cups of frozen corn
• 1 tablespoon of vegetable bouillon
• 1/2 block of extra firm tofu
• 1 package of ramen noodles
• Smoked paprika (for seasoning)
• Oat milk (optional, for creaminess)

Instructions

1. Prepare the kale by destemming and washing it. Set aside.
2. Heat a pan without adding any oil. Add cherry tomatoes and let them blister.
3. Slice the tofu into desired shapes and set aside.
4. Boil water in a separate pot. Once boiling, add the kale and corn.
5. Add vegetable bouillon to the boiling water and stir. Adjust seasoning as needed.
6. Add tofu to the boiling soup.
7. Taste the soup and adjust seasoning if necessary. Consider adding a pinch of smoked paprika for a smoky flavor.
8. Add ramen noodles to the soup and let it cook for about a minute.
9. Serve hot and enjoy the plant-based ramen soup. Optional: Add oat milk for creaminess.
10. Note: Leftovers can be refrigerated and reheated for another meal.

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