Hot And Sour Ramen With Tofu, Shiitakes, And Spinac

Name: Hot And Sour Ramen With Tofu, Shiitakes, And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package 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 3 1/2 cups vegetable broth; 4 (3 ounce) packages ramen noodles, seasoning packets discarded; 3 tablespoons cider vinegar; 2 teaspoons sugar; 1 (6 ounce) bag Baby Spinach

Servings: persons

1 (14 ounce) package 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 3 1/2 cups vegetable broth
4 (3 ounce) packages ramen noodles, seasoning packets discarded
3 tablespoons cider vinegar
2 teaspoons sugar
1 (6 ounce) bag Baby Spinach

1
While the tofu browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger.
2
SAUTE TOFU: Pat tofu dry with paper towels and toss with 2 teaspoons of soy sauce. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lightly brown tofu on several sides, about 5 minutes total. Transfer tofu to clean bowl.
3
SAUTE MUSHROOMS AND AROMATICS: Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in chili sauce, garlic, and ginger and cook until fragrant, about 30 seconds.
4
SIMMER RAMEN: Stir in broth. Break bricks of ramen into small hunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
5
. THICKEN SAUCE AND FINISH: Stir in remaining 2 tablespoons soy sauce, vinegar, and sugar. Stir in spinach, one handful at a time, until spinach is wilted and sauce is thickened. Stir in tofu and serve.

934

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 ounce) package extra firm tofu, cut into 1-inch cubes, 8 teaspoons soy sauce, 2 tablespoons vegetable oil, 8 ounces shiitake mushrooms, sliced thin, and more.

Yes, Hot And Sour Ramen With Tofu, Shiitakes, And Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot And Sour Ramen With Tofu, Shiitakes, And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions