Hot And Sour Ramen With Tofu Shiitakes And Spinach Recipes

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HOT AND SOUR RAMEN WITH TOFU, SHIITAKES, AND SPINACH

Make and share this Hot and Sour Ramen With Tofu, Shiitakes, and Spinach recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Asian

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12



Hot and Sour Ramen With Tofu, Shiitakes, and Spinach image

Steps:

  • While the tofu browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger.
  • SAUTÉ 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.
  • SAUTÉ 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.
  • 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.
  • . 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.

Nutrition Facts : Calories 585.3, Fat 26, SaturatedFat 8.6, Sodium 2516.7, Carbohydrate 67.4, Fiber 5.4, Sugar 6.1, Protein 25.2

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

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Provided by Melissa Clark

Categories     Garlic     Leafy Green     Mushroom     Soy     Vegetable     Roast     Vegetarian     Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9



Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
  • 3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
  • 4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
  • 5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

HOT AND SOUR TOFU SOUP

A tofu version of hot and sour chicken soup that tastes like the restaurant soup.

Provided by Dawn RD

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 3

Number Of Ingredients 13



Hot and Sour Tofu Soup image

Steps:

  • Stir vinegar and cornstarch together in a bowl.
  • Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
  • Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 66.9 g, Cholesterol 68.1 mg, Fat 4.1 g, Fiber 9.5 g, Protein 13 g, SaturatedFat 0.9 g, Sodium 1402.4 mg, Sugar 3.8 g

3 tablespoons red wine vinegar
2 tablespoons cornstarch
3 cups chicken broth
½ cup water
½ cup sliced bamboo shoots, drained
8 dried shiitake mushrooms, rehydrated
1 clove garlic, crushed
1 (1/2 inch) piece fresh ginger root
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
2 ounces firm tofu, diced
1 egg, beaten
2 green onions, chopped

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