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IVU
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<< VFA Home
Chinese
,
Noodles
,
Soups
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..
Tweet
Total Time
30 min
Difficulty
Easy
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Simple Tasty Recipes
Ingredients for 2 (1-3 bowls) Servings
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 tbsp
fresh garlic
1/2 tbsp
grated fresh ginger (optional) or pureed fresh ginger (optional)
1 tsp
Chinese five spice powder (or 2 tablespoons Sichuan sauce or chili paste)
2 tsp
sesame oil or chili oil
1 tbsp
soy sauce
2 cups
vegetable stock or oriental vegetable stock
2 cups
cooked whole wheat noodles (linguini, rice noodles, whatever)
Time
Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min
Goes Great with
Chinese Soup With Tofu
tofu
Easy Bamboo Shoot Soup
bamboo shoot, cornstarch, Sichuan sauce, vegetable stock
Mushroom and Cabbage Soup (Qīngcài Mógū Tang)
mushrooms, Shanghai Cabbage _ Bok choy
Method
1. Bring stock to a roiling boil.
2. Add spices to taste. For a hotpot style soup, use ginger, garlic, Sichuan sauce or chili paste, and chili oil.
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.
5. Simmer.
6. Add spinach, simmer until just tender.
7. Serve hot.
Notes:
Goes Great with
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