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
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