Hot and Sour Ramen with Tofu, Shiitakes, and Spinach

Name: Hot and Sour Ramen with Tofu, Shiitakes, and Spinach
Yield: Serves 4
Cuisine: Asia, Japanese, Asian
Ingredients: 1 (14-ounce) block, extra-firm tofu, cut into 1-inch cubes; 8 teaspoons, soy sauce; 2 tablespoons, vegetable oil; 8 ounces, shiitake mushrooms, sliced thin; 2 teaspoons, Asian chili sauce; 3 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 3 1/2 cups, low-sodium chicken broth or vegetable broth; 4 (3-ounce) packages, ramen noodles, seasoning packets discarded; 3 tablespoons, cider vinegar; 2 teaspoons, sugar; 1 (6-ounce) bag, baby spinach

8 comments

Pasta, Grains, Rice & Beans

We love the convenience of instant ramen noodles, so for this recipe, we ditched the seasoning packet and turned the noodles into a quick, complete meal with tofu, mushrooms, and spinach.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

WHY THIS RECIPE WORKS

To use instant ramen noodles to develop a quick and complete meal, we ditched the flavor packets accompanying the noodles, simmering them instead in chicken broth enriched with sautéed garlic and ginger, Asian chili sauce, soy sauce, vinega...

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