Unknown.
READ MORE ABOUT:
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.Asian Tofu and Noodle Soup
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
1. 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
2. In 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.
Difficulty level: Easy
-
- {}
