One of my favorite things to make when it’s cold outside is soup. Or stew, or a delicious combination of the two that I liked to call, stewp.
Give me a bunch of veggies and a handful of grains served with a delicious broth and I am good to go.
At least, that’s what I tell myself. But one day after a particularly grueling workout, I couldn’t decide if I wanted ramen soup (which I LOVE) or lentil soup. They couldn’t possibly go together, could they?
Turns out, just about anything is possible with the right motivation, and what better motivation than hunger?
Don’t be afraid to load your soup up with a small amount of a large variety of vegetables, especially this season when you need all the vitamins and minerals possible to keep you healthy.
I didn’t have a real plan when I came up with this vegan ramen soup recipe, so I just browsed inside the fridge and came up with my ingredients on the spot.
Start with the vegetables, cook them (with or without oil) until they start to soften, then add the garlic and cook an additional 2 or 3 minutes.
Add the tomato paste and half the nutritional yeast, and then add the broth or water.
Note: I used more than 5 grams of nutritional yeast but the brand I use isn’t available on Cronometer.com, so I had to do the calorie-math to make sure it all worked out accurately.
Add the lentils, but be sure to rinse them first, and bring to boil. Simmer, just keep in mind that the time will vary based on the type of lentils you use.
Cook the ramen noodles according to the package instructions, usually 3 to 4 minutes. Put the noodles in a bowl and ladle the soup on top.