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Ramen Noodle Soup With Crispy Tofu

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2 large eggs

1 (14-ounce) package firm tofu

1/2 cup canola oil

Salt, to taste

1 quart vegetable broth or chicken broth

2 cups water

2 tablespoons soy sauce

8 tablespoons mirin (see Note)

2 (3-ounce) packages ramen noodles (discard flavor packets)

1 (6-ounce) bag prewashed baby spinach

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