With a meal like this, there's no need for take out. (From Oct 2012 issue of Sunset Magazine)
- 1 qt. reduced-sodium chicken broth
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 4 tablespoons reduced-sodium soy sauce, divided
- About 1 tbsp. Thai or other Asian sweet chili sauce
- 1 pkg. (14 oz.) extra-firm tofu, drained and patted dry
- 1 tablespoon vegetable oil
- 12 ounces fresh ramen noodles or fresh Chinese
- wheat noodles
- 1 cup shredded carrots
- 2 cups spinach leaves
1. Combine broth, 2 cups water, the ginger, garlic, and 3 tbsp. soy sauce in a medium saucepan. Bring to a simmer over medium heat; cook 10 minutes.
2. Mix the remaining 1 tbsp. soy sauce and 1 tbsp. chili sauce in a small bowl; set mixture aside.
3. Cut tofu crosswise into 8 slabs, each 1/2 in. thick. Heat oil in a large nonstick frying pan over medium heat. Cook tofu, turning once, until lightly browned, about 8 minutes. Remove from heat; pour soy-chili mixture over tofu and turn gently to coat.
4. Add noodles and carrots to broth and cook, stirring occasionally, until just tender, 3 to 4 minutes. Stir in spinach and cook just until wilted. Ladle noodles, broth, and vegetables into bowls and top each with 2 slabs of tofu. Drizzle tofu with more chili sauce if you like.
We modified this recipe and added miso paste and only 1 tbsp. soy sauce. We added a soft boiled egg to each bowl as well as froze corn and fresh mushrooms and scallions. We substituted smoked turkey broth for chicken broth and kale for spinach. Instead of ramen we used dry soba noodles.
We will be making this again. It was so savory and filling. One of our new fall favorites!