6 Cups of Vegetable Broth 1 Inch of Fresh Ginger, Chopped 2 Green Onions, Chopped 2 Tbsp of Soy Sauce 1 tsp of Sesame Oil 1 Pkg of Ramen Noodles 2 Cups of Fresh Spinach 1 Pkg of Firm Tofu, Cubed 1 tsp of Soy Sauce 1 tsp of Sesame Oil

Grab a large pan and add in your broth, ginger, 2 tbsp of soy, 1 tsp of the sesame oil and the green onions. Heat up on medium heat. While the broth is heating up, grab another saute pan and heat up the other tsp of sesame oil and the tsp of soy sauce on medium high heat. When it's good and hot, throw in your cubed tofu. Let it cook up for a good 5 to 7 minutes, turning occassionally, until the tofu is golden brown on the outside. Back in your soup pan with the now hot broth, add in the noodles and give them about 5-7 minutes to soak into the soup and get soft. Once the noodles are soft, add in your spinach and give it a spin or two around the pan. Allow a couple minutes for it to wilt completely. Finally, add in your cooked tofu to the soup and give it a minute to heat it up.