It's 14 degrees with a wind chill making it feel like 4 degrees. It is time for some soup.
Tofu Ramen Soup
adapted from EveryDay with Rachael Ray April 2013
2 cups chicken broth
2.5 oz. mushrooms, sliced
2 scallions, thinly sliced
4 tsp soy sauce
1/2 tsp sugar substitute
1/4 ounce unpeeled fresh ginger,1 large slice
2 oz fresh spinach, chopped
2.5 oz firm firm tofu, cut into 3/4-inch cubes
1 3 ounce packages instant ramen
Chinese Chili Garlic Sauce, optional
Cook the ramen according to the package directions but without the seasoning packet.
In another pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for about 8 minutes, cover reduce the heat and cook another 5 minutes until the mushrooms are cooked. . Discard the ginger.
Stir in the spinach, tofu and ramen. Bring back to a simmer to heat the tofu and wilt the spinach.
Serve passing the chili garlic sauce.