Fall Ramen Soup

With all these wonderful fall vegetables, I made a beautiful blend of flavors with tofu in a ramen style soup.  Not the kind you buy in the store either.  It's great for a cool fall night.  Enjoy.

Ingredients

1 Package Tofu (firm)
2 Leeks (sliced)
6 Cloves Garlic (minced)
1 TBL Fresh Ginger (minced)
1 Cup Peas
6 Asparagus (diced to bite size)
8 Mini Carrots (sliced)
4 Green Onions (diced)
2 Hard Boiled Eggs (sliced)
1 Shallot (minced)
1 Bunch Bok Choy
1 Head of Broccoli
3 TBL Sesame Oil
2 TBL Rice Vinegar
1TSP Dry Ginger
1/2 Cup Soy Sauce
4 Cups Vegetable Stock
2 Cups Water
Salt to Taste
1 Package Rice Noodles

Cutting and Adding Ingredients

• First thing you do is grab your cutting board and a sharp knife.  Get the largest stock pot you have and set it on the stove top.  Do not turn that on until all you ingredients are chopped up.
• Below is a picture of how all your ingredients should look chopped up.

• Turn you stock pot on medium high and add your sesame oil.  Add your garlic, ginger and shallots first.  Let them cook for 1 minute.  Then add the rest of your vegetables.

• Once you have added all your vegetables.  Allow them to cook for 3 minutes.  Then add your vegetable stock and water.
• Add your soy sauce and vinegar with the ground ginger and salt.

• Now add your ramen noodles and allow them to cook in the broth for a good 3 minutes and then add your tofu.
• Let this soup cook on a slow simmer for 15 minutes.

• To add a little kick I also added some red pepper flakes.  Felicia didn't know about this until, well now.  
• Add more soy sauce or vinegar if you feel it needs it at this time.
• Grab a bowl some chop sticks and enjoy this wonderful feel good soup.

• As you can see I top it with the hard boiled egg and mushrooms at the end.  It tasted wonderful with these added flavors.  I hope you all enjoy this soup as much as we did.  Have a wonderful, beautiful week and may the shine keep shining on you.  Peace.