Tofu Vegetable Noodles Soup (Dòufu cài tāngmiàn)

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