While I was on vacation, my mother let me play in her beautiful kitchen. For me, there's nothing like some time, a fabulous kitchen, and a new recipe. It was delightful to hear the boys have fun with my parents while I was having fun on my own.
This soup looked intriguing to me. As a child, my mom would make us egg drop soup with ramen noodles as the base and there was always something about it I loved. I haven't had a pack of ramen in my kitchen since college, so this was a little different for us. The flavors were really nice and the tofu made the dish. Next time I think I'll broil the tofu. I don't know when I'll learn that broiling tofu is so much easier, faster, and healthier than pan-frying it!
This would have been great with an Asian themed green, or even quinoa, salad.
Chili Glazed Tofu & Ramen Soup
- 4 cups vegetable broth
- 1 T minced garlic
- 3/4 t powdered ginger
- 4 T soy sauce, divided
- 1 T Asian sweet chili sauce (Trader Joes has a great one!)
- 1 16 oz pack extra firm tofu (drained, patted dry, and cut into 10-12 "slabs")
- 2 packs ramen noodles,, or 12 oz fresh Asian noodles
- 2 large carrots, skinned to the core (1 packed cup of the "shavings")
- 2 cups packed chopped spinach
- 1 c chopped scallions
-- Combine broth, 2 cups water, garlic, ginger, and 3 T soy sauce in a medium sauce pan. Bring to a boil and simmer about 10 minutes.
-- Mix the remaining 1 T soy sauce with chili sauce and set aside.
-- Broil tofu slabs 3-4 minutes each side until they are nice and crispy on the outside. Coat with chili/soy sauce.
-- Add the noodles, carrots, and scallions to the pot and simmer for about 5 minutes.
-- Add the spinach and stir until wilted (3-4 minutes)
-- Top each bowl with 2 slabs of tofu and extra sauce if desired.