Dofu Cai Mian (Tofu Vegetable Noodle Soup)
A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here!
SERVES 2 , 1 -3 Bowls
- 1 (12 ounce) package frozen leaf spinach or chopped spinach
- 3/4 cup frozen broccoli florets
- 1/2 cup sliced frozen carrots
- 1/2 cup sliced mushrooms
- 1/4 cup water chestnut
- 1/4 cup bamboo shoot
- 12 ounces lite silken extra firm tofu or firm tofu, pressed and drained
- 1/2 tablespoon fresh garlic
- 1/2 tablespoon grated fresh ginger (optional) or pureed fresh ginger (optional)
- 1 teaspoon Chinese five spice powder or 2 tablespoons szechuan sauce or chili paste
- 2 teaspoons sesame oil or chili oil
- 1 tablespoon soy sauce
- 2 cups vegetable stock or oriental vegetable stock
- 2 cups cooked whole wheat noodles (linguini, ho fun, egg noodles, whatever)
1. Bring stock to a roiling boil.
2. Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
3. Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
4. Add all vegetables, excluding spinach.
6. Add spinach, simmer until just tender.
7. Serve hot.