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.
SARAH'S TOFU NOODLE SOUP
Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.
Provided by Sarah Dipity
Categories Noodle Soup
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
- Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 49 g, Cholesterol 29 mg, Fat 12.9 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 4.5 g, Sodium 1484.3 mg, Sugar 13 g
SARAH'S TOFU NOODLE SOUP
Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.
Provided by Sarah Dipity
Categories Noodle Soup
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
- Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 49 g, Cholesterol 29 mg, Fat 12.9 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 4.5 g, Sodium 1484.3 mg, Sugar 13 g
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