Chili Glazed Tofu & Ramen Soup

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
serves 4-6

• 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.