Hot and Sour Ramen with Tofu, Shiitakes, and Spinach
We could be wrong, but we think the only people who eat instant ramen noodles are cash-strapped college students. Sure, they’re cheap and easy to prepare, but the salty seasoning pack with which they are flavored is pretty horrible. We wondered, why not ditch the seasonings and turn the noodles into a quick, complete meal with tofu, mushrooms, and spinach?
Why This Recipe Works
To use instant ramen noodles to develop a quick and complete ramen noodles recipe, we ditched the flavor packets accompanying the noodles, simmering them instead in chicken broth enriched with sautéed garlic and ginger, Asian chili sauce, soy sauce, vinegar and sugar (to balance the chili burn). We decided to sauté the tofu and mushrooms in individual batches in a large nonstick skillet that we could use afterward to prepare the broth in. This way, the fond, or flavorful bits left behind by the tofu and mushrooms, would be absorbed by the broth. Shiitake mushrooms seemed a fitting choice for our ramen noodles recipe; when sliced thin, they sautéed well and browned deeply, lending satisfying savor to the quick broth.
© 2018 America's Test Kitchen. All rights reserved.