Asian Noodle Soup

1. Fry the tofu cubes in a skillet in 1 tablespoon of oil until browned. Remove from pan and drain on paper towels. 2. Meanwhile, in a large pot, saute garlic and ginger in remaining 1 tablespoon oil. As soon as the garlic begins to brown, add vegetable broth and 3 cups of water. Bring to a boil. 3. Add udon noodles. Lower heat to a simmer and cook for 10 minutes. 4. Remove pot from heat and add soy sauce, rice wine, scallions, and fresh spinach. Stir well before serving.