Not to toot my own horn or anything, but I just have to say that I am pretty proud of how well I have been doing on my recipe “clean-up” project. As I mentioned in my first Magazine Monday post, I have committed myself to working toward clearing out my stockpile of recipes that I have bookmarked on my computer and have torn out of the numerous food and fitness magazines that I subscribe to. My pile (both literally from magazines, and figuratively on my computer) is slowly dwindling as I cook my way through dozens of promising recipes that I have saved over the past year.
For my second Magazine Monday post, I decided to cook up another Rachael Ray recipe, this time for Tofu Ramen Soup with Spinach. I made my own adapted version of Rachael’s original recipe, but focused on using the same main ingredients that Rachael’s recipe called for. I must admit that while I was excited about cooking with tofu, mushrooms, and spinach, I was doubly excited by the idea of using instant Ramen noodles in a healthier version than they are traditionally found. I don’t know about you, but I have eaten my fair share of unhealthy Ramen noodles (hello college!), but I would like to think that my taste buds and eating habits have since changed for the better. So without further ado, let’s see how Rachael’s and my attempt to “healthify” instant Ramen noodles went!
Tofu Ramen Soup
Adapted from Rachael Ray’s recipe for Tofu Ramen Soup with Spinach
Servings: 3 to 4
Ingredients
water, for cooking
1/2 small yellow onion, diced
2 cloves garlic, minced
1 TB fresh ginger, minced
1/2 tsp crushed red pepper flakes
4 cups water
4 tsp Better than Bouillon vegetable soup base
1/8 cup Bragg’s liquid aminos or low-sodium soy sauce
1 packet natural sweetener (I used Truvia)
8 oz sliced baby bella mushrooms
1/2 package extra-firm tofu, drained, pressed, and cut into cubes
6 oz fresh spinach, roughly chopped
1 package instant Ramen (noodles only)
salt, to taste
Directions
1. Line a large soup pot or dutch oven with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium and add onions, garlic, ginger, and red pepper flakes. Cook for approximately 6 to 8 minutes, or until softened. Add additional water, as necessary.
2. Meanwhile, cook the Ramen noodles according to the package directions.
3. Stir water, soup base, liquid aminos, and sweetener into the large soup pot. Bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low.
4. Add mushrooms to the large soup pot. Simmer for approximately 8 minutes, or until the mushrooms are cooked through.
5. Stir in remaining ingredients and simmer for an additional 3 to 5 minutes, or until the spinach has wilted.
For those of you who are new to tofu, you may be thinking, “wow, that is a lot of tofu!” But for those of you who are like me, you are probably thinking, “um…when can I get my hands on a bowl of that?” 😉
But do not get too excited! It actually does not taste quite as good as it looks :(. This was my first magazine recipe cooking experience that I just really did not love! I enjoyed the tofu, mushrooms, and spinach ingredients in the soup because these are almost always delicious in soup. And the nostalgia of eating Ramen noodles was quite fun! However, the soup was a bit too salty and honestly somewhat bland. It was definitely missing something. So while I thought that the soup tasted good (and ate a large bowl for dinner and again as leftovers), it is likely not a recipe that I will cook again. I really had high hopes for this soup, but I guess not everything can turn out as delicious as I would like.
It is confession time. What is the last thing that you made that did not taste quite as well as you had hoped?
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Way to go on making your way through all your recipes, girl! I need to do my own challenge involving that soon haha…really starting to pile up!
I have found that challenging myself has definitely helped! Trust me, though, I still have a long way to go!
I love that you “healthified” ramen noodles! I think the worst part about those noodles is all the sodium in the flavoring packet. That didn’t stop me from eating my fair share back in the day, though 🙂 This looks super good!
Yes, Ramen noodles are definitely FAR from healthy. It is funny how they instantly remind me of college, though!
I used to live off ramen noddles during middle school. It’s scary how many bad things are in those soups. I love how this is a much healthier, but still tasty version of it.
The real deal really is SO bad for you…it’s a bit scary! 😉
Ramens bring back fond memories of college! I like the addition of mushrooms and spinach! Baked halibut…… turned out horrible!:(
Well of course the baked halibut didn’t turn out well for you… ;)!
I’m slowly making my way through all my recipes with trial Tuesdays but I keep finding more and more to try so the list keeps on growing!
Sorry the soup wasn’t as tasty as you hoped 🙁
I totally hear what you are saying…I have come to realize that the list will be never-ending. I at least hope to get it slightly under control, though!
hehe too true 🙂
That soup looks delish, so it’s too bad it didn’t taste as good as you hoped. Maybe if you try it again, you’ll get closer to perfecting it.
I was thinking of making some rice vermicelli and vegetable salad tonight, but I have a feeling that may be a fail. We’ll see!
– Jackie
somethingaboutthatthing.blogspot.com
Your dinner plans sound delicious! I hope it turned out well!
I’m sorry your soup didn’t turn out as you had hoped! I have had too many recipe flops to count. I usually try to go back and add more spices and change things as much as I can when something does flop.
Recipe flops definitely happen. They are unfortunate, but not everything can turn out perfectly that is for sure!
Ramen noodles definitley bring me back to college, they just taste so darn good! Your soup looks good so you could have fooled me, but it happens to all of us! I made a fish last week and the topping I made was sooo bland. I couldn’t even eat half of it!
Yes, unfortunately not every meal can turn out awesome every time!
Good for you for cooking through your recipe stash! This soup sounds so good…a nice change from instant ramen, for sure!
I sure am trying to work my way through it!
I have to admit I actually really like ramen noodles, and I have had a block of tofu in the fridge for a month now…I’ve got to use it! And last week I made a less than stellar peanut butter/sriracha chicken dish. Edible, but not very lol
Haha, well at least it was somewhat edible! 😉
Yum! This would go great with some homemade stir fry!
It certainly would. Stir fry is awesome!
I think I would’ve left out the soy sauce/liquid aminos and opted for some miso. Looks like a soup that’s screaming for miso! I love using ramen noodles in fancier recipes 😉
And a recipe that didnt work out for me? Anything with rice. I just can’t manage to cook it, and that ruins everything.
Great idea! I LOVE miso, and maybe then it would have been less salty.
You should buy a rice cooker. I LOVE mine!
I love this idea! I need to try it to get through some of the many recipes I also have bookmarked!
Yes, my stash is out of control! I am working on it, though! 😉
I have had plenty of recipes not turn out, but I’m proud to say last night was a success! I made home a yummy honey glaze for our chicken and had sweet potatoes, it was yummy!
Sweet potatoes can never be bad, right?? 😉
My thoughts exactly!
I LOVE ramem- this looks so good!
It had been forever since I had eaten ramen, but I must say that I was enjoying the nostalgia of it all.
bummer that this soup wasn’t as good as you would have liked. i’ll have to see how i can change it up when i try it this week!
I cannot wait to see how your version turns out!! 🙂
This looks like it would be so good, too bad it wasn’t quite there. I have faith you will perfect it though 🙂
Yes, you win some and you lose some, right? 😉
I love cooking my way through my bookmarks and piles!
It MUST be done! It is getting WAY out of control, haha.
I seriously love Ramen. I’ve NEVER had tofu though… first time for everything, right? 🙂
Absolutely! You should definitely give tofu a try. Though, for your first time I would recommend marinating and baking it or using it in a stir fry.
Ramen was such a staple my freshman year of college. It was cheap and I could make it in my room. I am definitely going to have to make this recipe. I like the idea of magazine recipe Monday. It is super cute. I can’t wait to see what is next week.
Thank you!! 🙂
Looks absolutely delicious! Way to get through your recipes! I SOOO need to work on that!
Haha, yeah….it was becoming a bit of a problem. Trust me, though, I still have PLENTY left to work through!
Whoo hoo on conquering recipes! This looks so good, wayy better than the packaged stuff! I made cupcakes a few weeks ago that actually tasted good, but DID not bake well!! I had to start over.
Bummer! However, any cupcakes that you ever post about on your blog always look amazing!
Too bad that it wasn’t as good as you hoped! I can’t even remember the last time I had ramen, I love the idea of putting it towards a healthier recipe. And definitely inspiring me to work my way through my own pile of recipes, there’s quite a few that I’ve had bookmarked for ages now!
That is great! You can do it! 🙂
It’s so disappointing when you’re all excited about a recipe and it doesn’t pan out. :/ Well, at least it LOOKS delicious!
It sure does look good! I was just glad that though it did not taste GREAT, it at least still tasted decent.