This past month's supper club theme was "Asian." We've previously done Korean and Thai themed dinners. But "Asian" is so broad! I wasn't sure what I was making until I saw this recipe in the latest edition of Every Day with Rachael Ray. I thought an appetizer soup would fit nicely. Ramen is definitely asian and I love tofu. This dish was soooo easy to put together. And cost-wise, this dish was super cheap to make as well. This was a tasty soup but you MUST make and add the chili oil to really get a great depth of flavor! This is super-easy to make a vegetarian soup by replacing the chicken broth with vegetable broth. We all enjoyed this soup and it was a great start to a really tasty meal!
BTW, the awesome picture shown below was photographed by fellow supper club member Ashley (I forgot my camera!). She also writes a food blog Big Flavors from a Tiny Kitchen. She has been writing her blog for years and has tasty recipes and beautiful photographs! Definitely take a minute and check it out!
Tofu Ramen Soup with Spinach
recipe from Every Day with Rachael Ray
1/2 cup vegetable oil
2 tablespoons crushed red pepper
2 tablespoons thinly sliced garlic
6 cups sodium-free chicken broth
1/2 pound cremini mushrooms, stems discarded and caps chopped into 1/4-inch pieces
1 bunch scallions, thinly sliced
1/4 cup soy sauce
1 1/2 tablespoons sugar
3/4 ounce unpeeled fresh ginger, cut into 2 or 3 large slices
4 ounces fresh spinach, chopped
1/2 pound firm silken tofu, cut into 3/4-inch cubes
3 3 ounce packages 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. Season with salt.
4.Divide the soup among bowls. Drizzle each with some of the chili oil.
Mommy & Daddy Rating: 1 1/2 thumbs up.
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