Tofu Ramen Soup with Spinach
Prep Time: 10 minutes
- 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)
- 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.
- 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.
- Add the ramen to the boiling water, breaking up the noodles. Cook until tender, 3 minutes. Drain, then stir the noodles into the soup.
- 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
Recipe source: https://www.rachaelraymag.com/recipe/tofu-ramen-soup-with-spinach