I get asked all the time to share my Instagram or Facebook posts here on my blog so that it is easier to access for recipes. I admit, there comes a time when I access my own recipes posted here in a pinch for meal ideas. 🙂 This one is one our favorites and the ingredients are easy to change up any time depending on what you have in your cupboard or fridge. Enjoy!
Add the following to your Instant Pot (see below for a non Instant Pot variation):
2 cups veggie broth
1 tbsp apple cider vinegar
3-4 tbsp maple syrup
1 tbsp Tamari
Fresh garlic or 1/2 tsp garlic powder
Fresh ginger or 1/2 tsp ground ginger
1/2 tsp ground turmeric
Stir to combine.
I then added 3 squares of brown rice ramen noodles (found at Costco).
Cubed tofu (I often used Trader Joe’s)
A bag of frozen veggies plus extra frozen broccoli or kale!
Set the Instant Pot to 2 minutes. When 2 minutes are up, release pressure and stir. Top with sriracha if you like it spicy.
If you do not have an Instant Pot, no problem! Just add the first 7 ingredients (broth through turmeric) into a pot and bring to a low boil. Add the noodles and cook until they start to loosen up and separate. Add the frozen veggies (or fresh) on top and let cook through until desired texture. Let the pot sit covered for a while to let the veggies fully defrost and cook. Then you can turn the heat off and let it sit covered for another 5-10 minutes to let the flavors combine.
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