Japanese Vegetable Noodle Soup

Japanese Vegetable Noodle Soup

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.

Ages 12-15

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!

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