Spinach, Carrot & Rice Noodle Soup with Crispy Tofu

Directions

1. Press the tofu briefly by squeezing between towels under a weight, then cut it into medium cubes.
2. Meanwhile, wash and dry the produce; peel and slice the carrots into thin rounds and set aside.
3. Heat a skillet over medium and, once hot, coat the bottom with oil; add the tofu and fry until browned and crispy, turning once, about 5–7 minutes. Transfer back to the bowl.
4. In a medium saucepan, heat a little oil and sauté the minced garlic and ginger until fragrant, about 1 minute.
5. Pour in the broth and bring to a boil over medium-high heat, then add the carrots, noodles, and a splash of soy sauce; reduce to a simmer and cook until noodles are tender, 8–10 minutes.
6. Stir in the green onions and then the spinach in batches, letting each handful wilt before adding the next; season as you go and remove from heat.
7. Ladle the soup into bowls and top with the crispy tofu pieces; serve immediately.
8. If desired, reserve some greens to scatter on top just before serving.
9. Notes: taste and adjust salt or soy sauce at the end as needed.