Asian Tofu and Noodle Soup
Difficulty level Easy
This is part of a continuing series of soup recipes.
My husband loves Chinese food and would willing eat it every night of the week. This is one of his favourite kinds of meals. It's light, but you get protein from the tofu. Plus it has lots of fresh vegetables.
I make soup for lunch more days than not, and this recipe is good because it's pretty flexible. Don't feel you have to rush out to the grocery and get exactly this list of vegetables. Toss in whatever you have in the refrigerator, and use up all the bits and pieces you have in your crisper. If you have wheat noodles rather than rice noodles on hand, then toss them into the soup as it hits the boil.
If you want, you can serve this as a first course to a meal of Chinese cuisine. It doesn't get much easier than this.
INGREDIENTS
| 2 oz | thin rice stick noodles (about 1 cup) |
| 2 tsp | sesame oil |
| 2 | cloves garlic, minced |
| 1 tsp | freshly grated ginger |
| 6 cups | chicken or vegetable stock |
| 1 tbsp | soy sauce |
| 8 oz | firm tofu, diced |
| 2 | carrots, scraped and thinly sliced |
| 1 cup | small broccoli florets |
| 1 cup | snow peas |
| 2 cups | bok choy or Napa cabbage, chopped |
| 2 cups | thinly sliced mushrooms |
| 1 cup | bean sprouts |
| 2 | green onions thinly sliced |
| Dash hot pepper sauce or to taste | |
PREPARATION:
- Place rice noodles in a medium bowl; pour boiling water over noodles to cover and let soak until noodles are tender, about 10 minutes. Drain and set aside
- n a large saucepan, heat oil over medium heat. Add garlic and ginger; sauté for 2 minutes. Add stock and soy sauce; bring to a boil. Add tofu, carrots, broccoli, snow peas, cabbage, mushrooms, and noodles; simmer, uncovered for 4 minutes. Add bean sprouts and green onions and season with hot sauce.
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