Prep time: 5 mins
Cook time: 10 mins
1 tablespoon coconut oil
1 onion, diced
2 garlic cloves, minced
1/2 tbsp. fresh ginger, minced
1 package shiitake mushrooms, sliced
3 1/2 cups chicken or vegetable broth
1 can (15 oz.) lite coconut milk
1 can (15 oz.) pumpkin puree
½ to 1 tbsp. sriracha
2 tsp. lime juice
1/2 tbsp. brown sugar
4 oz. ramen noodles (preferably whole wheat noodles but the package ramen without the spice pouch will work in a pinch)
1 package (14 oz.) extra-firm tofu, drained and cubed
- Heat coconut oil over medium heat in a large pot. Add the onion, garlic, and ginger and cook for 3 minutes, stirring occasionally. Add the mushrooms and cook 5 minutes more or until mushrooms are tender.
- Add the broth, coconut milk, pumpkin puree, sriracha, lime juice, and brown sugar and bring the soup to a simmer.
- Add the ramen noodles and cook for 3-4 minutes at a simmer until the noodles are tender (or according to package instructions).
- Remove from heat and add tofu and salt. Garnish with extra sriracha, cilantro, and bean sprouts if desired.