Pumpkin Sriracha Ramen Soup

ramen 2Prep time: 5 mins

Cook time: 10 mins

Servings: 5-6


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

Cilantro, chopped

Bean sprouts

ramen 2Directions:

  • 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.

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