Chicken Shirataki Tofu Noodle Soup With Rutabaga Recipes

CHICKEN NOODLE SOUP WITH RUTABAGA

Steps:

• In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.

CHICKEN & SHIRATAKI NOODLE SOUP

Steps:

• In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
• Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.

TOFU AND NOODLE COCONUT-CURRY SOUP

Steps:

• Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
• Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

ASIAN TOFU NOODLE SOUP

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.

CHICKEN "SHIRATAKI TOFU NOODLE" SOUP WITH RUTABAGA

Steps:

• Parboil tofu noodles according to package directions. Drain and set aside to cool.
• Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
• Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
• Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
• Spread tofu noodles over a cutting board and cut them into "manageable" soup pieces. I like to go about 1" long. Set aside.
• When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
• Finally, stir in parsley, and heat through.