quick tofu ramen soup

i'm not always the most patient person.

 have you perfected the axl sway?
i'm still working on it....

most of the time, yes, i show sincere amenability and compliance.

but like i said, not always.

there are some things that will test my patience.

ever. damn. time.

traffic on route 66 at 2 pm. on a saturday.

internet browsers that will suddenly s l o w to m o l a s s e s.

dc citizens who run out into traffic at washington circle. during rush hour.

people that complain they're cold and don't wear gloves, hats or even jackets.
15 minutes of commercials. before 15 minutes of previews. after i pay $12 for a ticket.

the last two minutes of any sporting event.

and of course, meals that take an extraordinary amount of time to prepare.

i think this idea was a bit influenced by a pho lunch we had with some friends a few weeks ago.
pho soup is really a very unique soup, in flavor, texture and satiety.
this soup is not pho. come on, my pantry isn't that well stocked.
but going for pho got the wheels turning in my brain a bit.
i wanted to make a soup with an asian influence if you will.

i've made a thai soup before, but it was very labor intensive.

too much chop, chop, chopping.

too many specialty ingredients that were only available at whole foods.

it was tasty of course, but not realistic if you're in one of your impatient moods.

now with this recipe there might be some shortcuts....

 shhhh! i cheated a bit...

but you won't have to scarify flavor...

or taste

and you'll just have more time to enjoy get choked up at the wonder years after you scarf up the the last drop...

Recipe: Quick Tofu Ramen Soup
Ingredients:
1 pack ramen noodle soup and spice sack (I used chicken, any will do)
2 tsp flavorless oil (I used canola)
1/2 brick firm tofu, drained
2 cups spinach
2 cups vegetable broth
2 cups of water
2 garlic cloves
1 small scallion
3/4 tsp curry powder
3/4 tsp cumin
1/2 tsp red pepper flake
3/4 tsp cumin
2 tbsp soy sauce
1 tbsp fish sauce
2 inch piece ginger
1 piece lemon grass

Method:
-drain tofu 15 minutes, sprinkle with 1/4 tsp cumin and curry
-boil vegetable stock and water
-grate in garlic, lemongrass, ginger and scallions
-add spices, soy sauce and fish sauce
-let simmer 10-15 minutes
-pan fry tofu in oil and cooking spray on medium heat, about 8 minutes per side
-add spinach to stock, stir and return to a boil
-add ramen to stock, cook 3-4 minutes
-divide tofu among two large bowls
-divide ramen soup on top of the bowls of tofu
-garnish with additional soy sauce or your favorite asian sauce
-eat with chop stick and a spoon to slurp up the last of the broth