Very Quick Asian Broth With Tofu And Vegetables Recipes

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ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU



Asian Noodles in Broth with Vegetables and Tofu image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

One 8-ounce package udon or soba noodles
3 cups water
1/2 cup soy sauce, preferably naturally brewed
1/3 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated peeled fresh ginger
1 cup snow peas, strings removed and halved crosswise on the diagonal
1 cup thinly sliced mushrooms
16 ounces soft tofu, cubed
1 romaine lettuce heart, shredded
1/2 cup thinly sliced red radishes or daikon matchsticks
1/2 cup carrot matchsticks
2 scallions, white and light-green parts only, thinly sliced
Toasted sesame oil, for serving, optional
Hot sauce, for serving, optional

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

VERY QUICK ASIAN BROTH WITH TOFU AND VEGETABLES



Very Quick Asian Broth With Tofu and Vegetables image

Make and share this Very Quick Asian Broth With Tofu and Vegetables recipe from Food.com.

Provided by Wendys Kitchen

Categories     Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups chicken stock
1 teaspoon chopped ginger
1 teaspoon chopped garlic
200 g diced firm tofu
1 bunch sliced bok choy
200 g cooked egg noodles (as per directions)
1 teaspoon soy sauce

Steps:

  • Bring chicken stock to boil.
  • Add ginger and garlic, tofu, bok choy, noodles.
  • Heat through.
  • Add a dash of the soy sauce to taste.
  • You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.

Nutrition Facts : Calories 230.3, Fat 7, SaturatedFat 1.6, Cholesterol 21.7, Sodium 573.8, Carbohydrate 27.3, Fiber 3.4, Sugar 6.9, Protein 16.9

ASIAN VEGETABLE BROTH



Asian Vegetable Broth image

Delicious, hearty broth which can be used to make Asian flavored soups, noodles, stir fry, etc. I created this broth after a shopping day at the international food markets in our city.

Provided by Mama Cee Jay

Categories     Stocks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
6 tablespoons fresh chives, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, peeled and halved
1 sweet red pepper, chopped
4 tablespoons fresh ginger, peeled and chopped
5 baby bok choy, also called shangai tips, halved
2 stalks lemongrass, outer leaves removed, chopped
1 teaspoon fresh coarse ground black pepper
1 tablespoon kosher salt

Steps:

  • Thoroughly wash and prepare vegetables and place into large stockpot.
  • Add pepper and salt and cover with cold water.
  • Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
  • Allow broth to cool before straining and removing cooked vegetables.
  • Use broth as desired in other Asian inspired recipes.

Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 605.9, Carbohydrate 4, Fiber 1.1, Sugar 1.7, Protein 0.8

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