Name: Spinach, Carrot & Rice Noodle Soup with Crispy Tofu
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 6 medium carrots; 2839 ml chicken or vegetable broth; 3 (340 g) pkgs extra firm tofu; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); cornstarch; extra virgin olive oil; flat rice (pad thai) noodles; salt; soy sauce

Spinach, Carrot & Rice Noodle Soup with Crispy TofuSpinach, Carrot & Rice Noodle Soup with Crispy Tofu — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

6 medium carrots

2839 ml chicken or vegetable broth

3 (340 g) pkgs extra firm tofu

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

cornstarch

extra virgin olive oil

flat rice (pad thai) noodles

salt

soy sauce

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and trim carrots, then slice crosswise into thin rounds. Place in a medium bowl and set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, medium dice tofu. Place in a large bowl, sprinkle with salt and cornstarch, then gently toss to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tofu and pan-fry, turning occasionally, until browned and crispy, 5-7 minutes. Return crispy tofu to the bowl.

Meanwhile, peel and mince ginger and garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add additional oil and swirl to coat the bottom. Add ginger and garlic; cook, stirring occasionally, until fragrant, about 1 minute.

Add broth to the pot and bring to a boil over medium-high heat.

Once the broth is boiling, add carrots, noodles, and soy sauce; stir to combine the soup. Bring to a simmer over medium heat and continue to cook until noodles are tender, 8-10 minutes more.

Meanwhile, trim green onions and cut crosswise into thin pieces; add to the soup and stir to combine.

Add spinach to the soup in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

To serve, divide soup between bowls. Top with crispy tofu and enjoy!

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