Vegan Thai Pumpkin Ramen Soup

• Vegan

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger, ground
  • 1 Onion
  • 3/4 cup Pumpkin puree
  • 1 cup Shiitake mushrooms

• Refrigerated

  • 14 oz Silken tofu

• Canned Goods

  • 15 oz Coconut milk, light
  • 3 cups Vegetable broth

• Condiments

  • 2 tsp Lime juice
  • 1 tbsp Sriracha

• Pasta & Grains

  • 3 oz Ramen noodles

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on sweetlittlekitchen.com

Description

Ingredients

• • 1 tablespoon olive oil
• • 1 onion, diced
• • 2 garlic cloves, minced
• • 1 tablespoon ground ginger
• • 1 cup shiitake mushrooms, sliced
• • 3 cups vegetable broth
• • 15 oz light coconut milk
• • ¾ cup pumpkin puree
• • 1 tablespoon sriracha
• • 2 teaspoons lime juice
• • 3 oz ramen noodles (just the noodles, throw the seasoning packet away)
• • 14 oz silken tofu, cubed

Directions

• Place a stockpot over medium heat and add the olive oil. When the oil is hot, add the onion, garlic, and ginger and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook 2-3 minutes more.
• Add the vegetable broth, coconut milk, pumpkin puree, sriracha, and lime juice. Bring to a simmer. Add the noodles and cook 3-4 minutes until tender.
• Stir in the cubed tofu and season with salt and pepper to taste. If desired, garnish with extra sriracha, chopped cilantro, and more lime juice.