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Drain the tofu and cut it into 1/2-inch cubes.
Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
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.
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.
Slice the green onions and sprinkle over top of the ramen just before serving.