It's no surprise that I love eating soups in the wintertime. I mean, who doesn't? But for me, it's not the rich, creamy soups that I crave when I'm cold. Instead, it's soups with bold, inviting flavors (and in this case, a spicy kick!) that truly warm me through and through.
This soup is an incredible combination of fresh ingredients and exciting flavor. Cremini mushrooms, torn spinach, silken tofu and udon noodles make it a hearty dinner staple, while fresh ginger and soy sauce add incredible Asian flavor. My favorite part? A spicy homemade chile oil that gets drizzled atop of each bowl, allowing everyone to customize their level of heat. Don't skip out on the oil—it really adds a big punch of flavor.
This soup is simple to make, reheats wonderfully, and is the perfect way to add in new flavors to your weeknight routine. Trust me, it's better than takeout.
Mushroom, Spinach, and Tofu Soup with Udon Noodles
- 1/2 cup vegetable oil
- 2 tbsp. crushed red pepper
- 2 tbsp. thinly sliced garlic
- 6 cups sodium-free vegetable broth
- 1/2 lb. sliced cremini mushrooms, larger ones sliced in half
- 4 tbsp. soy sauce
- 1 1/2 tbsp. sugar
- 3/4 oz. unpeeled fresh ginger, cut into 2 or 3 large slices
- 4 oz. fresh spinach, chopped
- 1/2 lb. firm silken tofu, cut into 3/4-inch cubes
- 3 3 oz. packages udon noodles (I used this brand)
- salt and pepper, to taste
For the chile oil:
Combine the oil, crushed red pepper, and garlic in a a small saucepan set over medium-high heat. Heat until the garlic sizzles, then turn the heat to low and cook, stirring, until the garlic turns golden, about 3 minutes. Remove the pan from the heat, and let the mixture sit while you make the rest of the soup. When the soup is ready, strain the chile oil into a bowl, discarding the solids.
For the soup:
Add the vegetable broth, mushrooms, soy sauce, sugar and ginger to a medium-sized saucepan. Cover the pot, and simmer over high heat for 8 minutes, then lower the heat and simmer until the mushrooms are soft, about 5 minutes. Turn off the heat and discard the ginger. Stir in the spinach, then the tofu. Cover to keep warm.
While the soup is simmering, bring a medium pot of water to a boil. Add the udon noodles to the pot and cook until tender, about 3 minutes. Drain, then stir the noodles into the soup. Season the soup with salt and pepper.
Divide the soup among bowls, then drizzle each bowl with some of the chile oil. (It's spicy, so a little goes a long way!)
Recipe adapted from Rachael Ray