Gochujang Ramen with Tofu

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

7 oz. extra firm tofu

1 cup water

2 cups vegetable broth

2 Tbsp gochujang

1 package instant ramen

2 cups fresh spinach

2 green onions

Directions

Cube tofu

Drain the tofu and cut it into 1/2-inch cubes.

Make broth

Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.

Bring to a boil

Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.

Add noodles

Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.

Add spinach

Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.

Top with green onion

Slice the green onions and sprinkle over top of the ramen just before serving.

Nutrition

• Calories: 322.15 kcal
• Total Fat: 12.6 g
• Sodium: 1347.35 mg
• Total Carbohydrate: 37.55 g
• Dietary Fiber: 3.1 g
• Protein: 15.9 g