4 green onions, white and green parts separated, thinly sliced

2 cloves garlic, finely chopped

2 tbsp (30 ml) olive oil

3 cups (85 g) kale, stems and leaves separated, thinly sliced

1 tbsp fresh ginger, peeled and finely chopped

1/2 tsp (2.5 ml) sambal oelek

3 carrots, peeled and thinly sliced

6 cups (1.5 litres) vegetable broth

2 tbsp (30 ml) rice vinegar

2 tbsp (30 ml) fish sauce

2 cups (100 g) ramen noodles

1 lb (454 g) soft tofu, diced

1/2 cup (23 g) fresh cilantro leaves

Lime wedges, for serving

Salt and pepper

In a large saucepan over medium heat, soften the white of the onions and the garlic in the oil with the kale stalks, ginger and sambal oelek. Season with salt and pepper.

Add the carrots, broth, vinegar and fish sauce. Bring to a boil and simmer over low heat for 20 minutes or until the carrots are tender.

Add the kale leaves and noodles. Cook for 4 to 5 minutes or until tender. Off the heat, stir in the tofu, cilantro and the green part of the onions. Adjust the seasoning. Serve with lime wedges, if desired.

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