Name: Gochujang Ramen with Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American, Asian
Ingredients: 7 oz. extra firm tofu ($0.90); 1 cup water ($0.00); 2 cups vegetable broth* ($0.26); 2 Tbsp gochujang ($0.46); 1 package instant ramen* ($0.19); 2 cups fresh spinach ($0.25); 2 green onions ($0.20)

Ingredients

2 serv.

7 oz. extra firm tofu ($0.90)
1 cup water ($0.00)
2 cups vegetable broth* ($0.26)
2 Tbsp gochujang ($0.46)
1 package instant ramen* ($0.19)
2 cups fresh spinach ($0.25)
2 green onions ($0.20)

Instructions

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1 Drain the tofu and cut it into 1/2-inch cubes.
2 Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
3 Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
4 Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
5 Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
6 Slice the green onions and sprinkle over top of the ramen just before serving.