ASIAN TOFU NOODLE SOUP
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
ASIAN NOODLE SOUP WITH WINTER VEGETABLES AND TOFU
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
- Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
- Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
- Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.
Nutrition Facts : Calories 296 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, Sodium 555 g
ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU
Steps:
- Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
- In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
- Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.
Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams
ASIAN VEGETABLE SOUP WITH NOODLES
Make and share this Asian Vegetable Soup With Noodles recipe from Food.com.
Provided by F-16 momma
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
- Add soy sauce, red pepper flades, water, and broth and bring to a boil.
- Add carrots and simmer for 5 minute.
- Stir in cabbage and salt and simmer for 5 minute.
- Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
- Stir in lemon zest.
- Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
- Return noodles to the pot and toss with the sesame oil.
- Put some noodle in each of 4 bowls and ladle soup over the noodles.
Nutrition Facts : Calories 266.7, Fat 7.4, SaturatedFat 1.2, Sodium 2225.3, Carbohydrate 40.3, Fiber 6.7, Sugar 7.2, Protein 13.8
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