Step 1

Drain the tofu and cut it into 1/2-inch cubes.

Step 2

Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.

Step 3

Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.

Step 4

Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.

Step 5

Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.

Step 6

Slice the green onions and sprinkle over top of the ramen just before serving.