Sweet and spicy tofu makes this hot, brothy soup from Sunset magazine an extra special weeknight dinner. Easy, vegetarian, healthy and delicious. How could you NOT love this bowl of soup?
Combine broth, 2 cups water, ginger, garlic, and 3 T soy sauce in a medium saucepan. Bring to a simmer over medium heat and cook for ten minutes.
Mix the remaining 1 T soy sauce with 1 T chili sauce in a small bowl and set aside.
Cut tofu crosswise into 8 slabs, each 1″ thick. Heat oil in large nonstick frying pan over medium heat. Cook tofu, turning once, until lightly brown (8ish minutes). Remove from heat, pour soy chili mixture over tofu, and turn to gently coat.
Add noodles and carrots to broth, cook until just tender – 3 or 4 minutes. Stir in the spinach and cook until wilted. Ladle noodles, broth and vegetables into bowls and top with tofu. Drizzle chili sauce on top.
- 1 quart reduced sodium broth
- 1 T each minced fresh ginger and minced fresh garlic
- 4 T soy sauce
- 1 T sweet chili sauce
- 1 package extra firm tofu, drained and patted dry
- 1 T vegetable oil
- 12 ounces fresh ramen noodles (we used dry soba noodles in a pinch)
- 1 cup shredded carrots
- 2 cups spinach leaves