Tofu Vegetable Noodles Soup (Dòufu cài tāngmiàn)
by Shara Ng
This recipe is provided by Brother Adso
It is a warming, nutritious, and quick throw-together soup. Like a wonderful mixed noodles (lo mein), but with less oil and in stock..
It is a warming, nutritious, and quick throw-together soup. Like a wonderful mixed noodles (lo mein), but with less oil and in stock..
Total Time
30 min
Difficulty
Easy

Simple Tasty Recipes
Ingredients for 2 (1-3 bowls) Servings
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1 (12 ounce) packagefrozen leaf spinach or chopped spinach
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3/4 cupfrozen broccoli florets
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1/2 cupsliced frozen carrots
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1/2 cupsliced mushrooms
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1/4 cupwater chestnut
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1/4 cupbamboo shoot
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12 ounceslite silken extra firm tofu or firm tofu, pressed and drained
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1/2 tbspfresh garlic
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1/2 tbspgrated fresh ginger (optional) or pureed fresh ginger (optional)
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1 tspChinese five spice powder (or 2 tablespoons Sichuan sauce or chili paste)
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2 tspsesame oil or chili oil
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1 tbspsoy sauce
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2 cupsvegetable stock or oriental vegetable stock
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2 cupscooked whole wheat noodles (linguini, rice noodles, whatever)
Time
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Preparation Time15 min
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Cooking Time15 min
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Total Time30 min
Goes Great with
Method
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1. Bring stock to a roiling boil.
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2. Add spices to taste. For a hotpot style soup, use ginger, garlic, Sichuan sauce or chili paste, and chili oil.
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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.
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4. Add all vegetables, excluding spinach.
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5. Simmer.
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6. Add spinach, simmer until just tender.
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7. Serve hot.
Notes:
Goes Great with