Chinese, Noodles, Soups

Tofu Vegetable Noodles Soup (Dòufu cài tāngmiàn)

Name: Tofu Vegetable Noodles Soup (Dòufu cài tāngmiàn)
Prep time: PT15 minM
Cook time: PT15 minM
Total time: PT30 minM
Yield: 2 (1-3 bowls)
Ingredients: 1 (12 ounce) package

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..

Total Time

30 min

Difficulty

Easy

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Chinese (Traditional)

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

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.