Tampopo Vegetable Noodle Soup Recipes

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TAMPOPO VEGETABLE NOODLE SOUP



Tampopo Vegetable Noodle Soup image

Make and share this Tampopo Vegetable Noodle Soup recipe from Food.com.

Provided by Making Stuff

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups water
1 (14 1/2 ounce) can vegetable broth
1 (12 ounce) package extra firm tofu, cut into 1/2-inch cubes
1 large carrot, cut into 1/4-inch dice
2 tablespoons miso
1 1/2 tablespoons soy sauce
2 garlic cloves, crushed
2 cups broccoli, chopped
1 cup snow peas, trimmed
1/2 cup sliced mushrooms
1 (8 ounce) package udon noodles
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes

Steps:

  • Combine water, vegetable broth, tofu, carrot, miso paste, soy sauce and garlic in a large pot.
  • Bring to a boil, cover and reduce heat.
  • Simmer for 20 minutes.
  • Add salt, broccoli, snow peas, mushrooms and udon noodles; simmer for 7 minutes, or until noodles are done.
  • Serve warm garnished with red pepper flakes.

Nutrition Facts : Calories 356.1, Fat 5.6, SaturatedFat 1.1, Cholesterol 1, Sodium 2269.8, Carbohydrate 59.4, Fiber 6.4, Sugar 5.3, Protein 18.9

VEGETABLE NOODLE SOUP



Vegetable Noodle Soup image

This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings, about 4 cups

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, about 1/2 cup
1/4 teaspoon kosher salt
1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
4 cups low-sodium chicken broth (1-quart box, or 2 cans)
Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
Freshly ground black pepper
Serving suggestion: Whole-wheat crackers and cheese sticks.

Steps:

  • Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
  • Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

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