Mock Chinese Soup Recipes

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MOCK CHINESE SOUP



Mock Chinese Soup image

I enjoyed this soup in a restaurant more than 30 years ago. It was so delicious, I had to ask for the recipe. Because it's so simple to prepare, it's a joy to make when you're short on time.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

2 cups water
1/2 cup canned mixed Chinese vegetables, drained
1/3 cup canned cut green beans, drained
1 green onion, diagonally sliced
1 teaspoon chicken bouillon granules

Steps:

  • In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 580mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

MOCK CHICKEN NOODLE SOUP



Mock Chicken Noodle Soup image

This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
8 cups water
2 tablespoons water
2 large celery ribs, finely diced
3 medium carrots, peeled and thinly sliced
2 -3 garlic cloves, minced
1 small onion, minced
2 vegetable bouillon cubes
1 teaspoon salt free herb and spice seasoning mix
1/2 teaspoon dried dill
6 ounces short fine egg noodles
6 ounces baked pressed tofu, finely diced
salt
fresh ground pepper

Steps:

  • Heat the oil slowly with 2 Tbs water in a large soup pot.
  • Add the celery, carrots, garlic and onion.
  • Saute over medium heat for 10 minutes or until the vegetables begin to soften.
  • Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
  • Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
  • Raise the heat and bring to a more vigorous simmer.
  • Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
  • Add the diced tofu, then season to taste with salt and pepper.
  • Serve at once.
  • *As the soup stands, the noodles quickly absorb the liquid.
  • If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
  • That way the soup can develop more flavor as it stands.

Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5

MOCK CHOW MEIN HOT DISH



Mock Chow Mein Hot Dish image

My kids grew up eating this and absolutely love it. They are now serving it to their own families. It's one of my "comfort foods".

Provided by JoAnn

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
3/4 cup uncooked rice
2 cups water
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
4 tablespoons soy sauce
2 cups celery, chopped
2 tablespoons Worcestershire sauce
1 bag chow mein noodles

Steps:

  • Cook ground beef until brown.
  • Add onion and celery, cook until almost tender.
  • Add remaining ingredients except chow mein noodles.
  • Put into a two quart casserole dish.
  • Cover and bake at 350 degrees for one hour and fifteen minutes.
  • Uncover and layer with chow mein noodles.
  • Return to oven, uncovered and bake until noodles are brown, about 15 minutes.

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