Asian Tofu Noodle Soup
TOTAL TIME: Prep/Total Time: 30 min
YIELD: 4 servings.
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
Ingredients
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1 tablespoon canola oil
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1 tablespoon minced fresh gingerroot
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2 garlic cloves, minced
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1/4 teaspoon crushed red pepper flakes, optional
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1/2 pound sliced fresh mushrooms
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1 carton (32 ounces) reduced-sodium chicken broth
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1/4 cup sherry or reduced-sodium chicken broth
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1/4 cup reduced-sodium soy sauce
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7 ounces firm tofu, drained and cut into 1/2-inch cubes
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1 cup fresh snow peas, julienned
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1 large carrot, shredded
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2 green onions, thinly sliced
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8 ounces uncooked Chinese egg noodles or uncooked spaghetti
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Optional: Finely chopped peanuts and additional green onions
Directions
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1.
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.
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2.
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.
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3.
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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