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.

64 ounces low sodium chicken or vegetable broth
3 tablespoons low sodium soy sauce
1 1-inch piece fresh ginger
2 cups bok choy, sliced or 2 cups Napa cabbage, sliced
2 cups mushrooms, sliced
2 carrots, sliced on the diagonal
8 16-ounces extra-firm tofu, drained and cubed
6 ounces ramen noodles, flavor packet discarded
4 scallions, thinly sliced
1/2 lime, juiced
1/4 cup cilantro, mint or basil, chopped
6 oranges, cut into wedges, for serving

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1. Adult: Place the broth, soy sauce and ginger in a large pot over medium-high heat. Bring to a boil.

2. Together: Add the cabbage or bok choy, mushrooms, carrots, and tofu, stirring after each addition. Cook for about 2 minutes.

3. 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.

4. 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.

5. Together: Divide the soup into 6 bowls, place on plates with the orange wedges and enjoy!

photo courtesy of The Six O’Clock Scramble

This Kids Cook Monday recipe comes to us from Aviva Goldfarb of The Six O’Clock Scramble.


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