Tofu Ramen Soup with Spinach

Prep Time: 10 minutes
Servings: 4


  • ½ cup vegetable oil
  • 2 tablespoons crushed red pepper
  • 2 tablespoons thinly sliced garlic
  • 6 cups sodium-free chicken broth
  • ½ pound cremini mushrooms, sliced
  • 1 bunch scallions, thinly sliced
  • ¼ cup soy sauce
  • 1 ½ tablespoons sugar
  • ¾ ounce unpeeled fresh ginger, cut into 2 or 3 large slices
  • 4 ounces fresh spinach, chopped
  • ½ pound firm silken tofu, cut into 3/4-inch cubes
  • 3 3-ounce packages of instant ramen (noodles only)


  1. In a small saucepan, heat the oil, crushed red pepper and garlic over medium-high heat until the garlic sizzles. Lower the heat to low and cook, stirring, until the garlic turns golden, about 3 minutes. Turn off the heat and let the mixture sit for at least 30 minutes. Strain the chile oil into a bowl, discarding the solids.
  2. Meanwhile, bring a medium pot of water to a boil. In another medium pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for 8 minutes. Lower the heat, cover and simmer until the mushrooms are soft, about 5 minutes. Turn off the heat; discard the ginger. Stir in the spinach, then the tofu. Cover to keep warm.
  3. Add the ramen to the boiling water, breaking up the noodles. Cook until tender, 3 minutes. Drain, then stir the noodles into the soup.
  4. Divide the soup among bowls. Drizzle each with some of the chili oil.


Per serving: 690 calories; 15g fat; 59g carbs; 3147mg sodium; 20g protein

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