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Asian Tofu Noodle Soup

Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas
  • Total Time
    Prep/Total Time: 30 min
  • Makes
    4 servings

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1/2 pound sliced fresh mushrooms
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1/4 cup sherry or reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 7 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 1 cup fresh snow peas, julienned
  • 1 large carrot, shredded
  • 2 green onions, thinly sliced
  • 8 ounces uncooked Chinese egg noodles or uncooked spaghetti
  • Optional: Finely chopped peanuts and additional green onions

Directions

  • In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
  • Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
  • Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Nutrition Facts
1 serving: 339 calories, 7g fat (1g saturated fat), 0 cholesterol, 1961mg sodium, 49g carbohydrate (6g sugars, 4g fiber), 19g protein.

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Reviews

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Average Rating:
  • Carrie
    Oct 10, 2018

    This recipe was delicious and easy! I substituted the sherry with chicken broth but otherwise followed the recipe. Loved it!