Friday, April 5, 2013

Tofu Ramen Soup with Spinach

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.

This post is being shared at:
Foodtastic Friday @ Not Your Ordinary Recipes
Tasty Thursdays @ The Mandatory Mooch
Showcase Your Talent Thursday @ What's Cooking Love?
Full Plate Thursday @ Miz Helen's Country Cottage
Fabulous Fridays @ Real Housemoms
Saturday Show and Tell @ Cheerios and Lattes
Strut Your Stuff Saturday @ Six Sisters' Stuff


  1. This dish was AWESOME!! I'll gladly take photos of your food if you wanna cook for me ;)

    1. Oh, come on! You definitely do NOT need me! You do a great job of cooking yourself!

  2. Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen