Hot and Sour Ramen with Tofu Shiitakes and Spinach
Transform your dinner routine with this Hot and Sour Ramen featuring tofu, shiitake mushrooms, and vibrant baby spinach—a vegetarian delight that's bursting with bold flavors and nourishing ingredients. This quick and easy recipe combines silky ramen noodles with a tangy, spicy broth enriched by soy sauce, rice vinegar, and chili garlic sauce, while fresh ginger and garlic add a fragrant depth. Tender cubes of tofu soak up the savory goodness, and the addition of sautéed shiitakes and spinach gives it a hearty, wholesome touch. Ready in just 35 minutes, this comforting dish is perfect for busy weeknights and can be garnished with green onions, sesame seeds, and a squeeze of lime to elevate every slurp. Whether you're craving a cozy dinner or a restaurant-quality meal at home, this hot and sour ramen is sure to impress!
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Recipe Information
Ingredients
- 200 grams Tofu (extra-firm, cubed)
- 150 grams Shiitake mushrooms (fresh, sliced)
- 100 grams Baby spinach
- 300 grams Ramen noodles (dried or fresh)
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic, and sauté for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for 3-4 minutes until they soften.
Pour in the vegetable broth, soy sauce, rice vinegar, and chili garlic sauce. Stir well and bring the mixture to a gentle simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add this to the simmering broth to slightly thicken it, stirring constantly.
Add the cubed tofu to the pot and let it simmer for 5 minutes to absorb the flavors.
Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
Add the baby spinach to the simmering broth and cook for 1-2 minutes until wilted.
Divide the cooked ramen noodles evenly among serving bowls.
Ladle the hot and sour broth, along with the tofu, mushrooms, and spinach, over the noodles in each bowl.
Garnish with sliced green onions and sesame seeds, if desired. Serve with lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 439 mg | 34% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
