Spicy Kimchi Ramen with Tofu and Spinach
Ingredients:
200g fresh ramen noodles
150g kimchi
200g firm tofu
100g fresh spinach
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
4 cups vegetable broth
1 teaspoon sesame seeds for garnish
Kitchen Tools Needed:
Oven
Stove Top
Instructions:
Preheat the oven to 200°C (392°F).
Press the tofu to remove excess moisture, then cut it into cubes.
In a bowl, toss the tofu cubes with 1 tablespoon of sesame oil, garlic, and ginger. Spread them on a baking sheet and bake for 25 minutes until golden and crispy.
In a large pot, bring the vegetable broth to a boil. Add the gochujang and soy sauce, stirring until well combined.
Add the fresh ramen noodles to the boiling broth and cook according to package instructions, usually about 4-5 minutes.
In the last minute of cooking, add the spinach and kimchi to the pot, allowing them to wilt and heat through.
Once the noodles are cooked, divide them into bowls, ladle the broth over the noodles, and top with the baked tofu.
Garnish with sesame seeds and serve hot.
Macros:
Total Calories: 650kcal
Carbs: 80g
Proteins: 40g
Fats: 30g
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