Ingredients:
2 tablespoons of olive oil
1 onion, diced
4 garlic cloves, minced
1 tablespoon of ginger, grated
1 tablespoon of red curry paste
4 cups of vegetable broth
1 can of diced tomatoes
2 tablespoons of soy sauce
1 tablespoon of maple syrup
1 block of firm tofu, cut into small cubes
2 cups of fresh spinach leaves
4 servings of Ramen noodles
Instructions:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
Add minced garlic, grated ginger, and red curry paste to the pot. Cook for about a minute, stirring constantly.
Pour in the vegetable broth, canned diced tomatoes, soy sauce, and maple syrup. Bring to a boil, then reduce heat to low and let it simmer for about 10 minutes.
Add the cubed tofu and spinach leaves to the pot. Simmer for another 5 minutes or until the spinach is wilted and the tofu is heated through.
Meanwhile, cook the Ramen noodles according to package instructions.
To serve, divide the cooked Ramen noodles among four bowls. Ladle the soup over the noodles and garnish with additional fresh spinach leaves, if desired.
