I know, I know, I’m a terrible blogger. But just forget that for a bit and try this delicious soup! It’s a rip off of Rachael Ray’s Tofu Ramen Soup with Spinach, mostly because I didn’t follow the recipe very well and forgot some ingredients. Oh well, it was delicious! I also made Crab Rangoon to go along with it, the recipe for which you can find in a previous post of mine: https://amyschobinger.wordpress.com/2011/11/14/crab-rangoon/
Ingredients:
- 1/4 cup vegetable oil
- 1 teaspoon crushed red pepper (more or less to taste)
- 3-4 cloves garlic, minced
- 6 cups sodium-free chicken broth
- 1/2 pound cremini mushrooms, stems discarded and caps sliced
- 1 bunch scallions, thinly sliced
- 4 ounces fresh spinach, chopped
- 1/2 pound shrimp, peeled and deveined
- 3 3-ounce packages instant ramen (noodles only)
Directions:
In a large pot heat the oil, crushed red pepper and garlic over medium-high heat until the garlic sizzles. Lower the heat to low and add the sliced mushrooms and cook until tender. Add the chicken broth, cover and simmer over high heat for 8 minutes, until almost boiling. Add the ramen noodles and cook about 3 minutes, until cooked. Add the spinach and shrimp and cook until shrimp turn pink. Top with scallions and enjoy!
Rachael Ray’s recipe: http://www.rachaelraymag.com/recipe/tofu-ramen-soup-with-spinach/
amyschobinger 