Hot and Sour Soup

Bring a medium saucepan of salted water to a boil for the ramen noodles. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and mince the ginger and garlic. Thinly slice the scallion, keeping the whites and greens separate. Peel and cut the carrot into matchsticks. Destem and roughly chop the mustard greens.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tofu and a pinch of salt and pepper and cook, tossing occasionally, until browned in places, about 3 to 4 minutes. Transfer crispy tofu to a paper towel lined-plate.

Once the water is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain the noodles and run under cool water to stop the cooking process.

Rinse and dry the saucepan and return to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced ginger, garlic, and just the sliced scallion whites. Cook until fragrant, about 1 to 2 minutes.

Add the matchstick carrots, vegetable broth concentrate, tamari, sesame oil, rice wine, red wine vinegar, chile garlic sauce, and 2 cups water. Bring the broth to a boil, add the chopped mustard greens, and reduce heat to low. Cook, stirring occasionally, until the greens are tender, about 2 to 3 minutes.

Divide the noodles between shallow bowls. Ladle in the hot and sour soup. Top with crispy tofu and sliced scallion greens. Soup’s on!