Tofu Noodle Soup
|Ginger chicken broth||1 Quart|
|Canned chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each, Regular Strength)|
|Grated ginger root||1⁄2 Teaspoon|
|Tofu||8 Ounce (Cut In 1/2 Inch Cubes, Bean Curd)|
|Vegetable oil||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Onion||1 Small, sliced|
|Fresh mushrooms||8 , thinly sliced|
|Zucchini||1⁄2 Medium, thinly sliced|
|Bell pepper||1⁄2 Small, diced (Red / Green)|
|Cold water||1⁄4 Cup (4 tbs)|
|Chow mein noodles||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dry sherry||2 Teaspoon|
Prepare Ginger-Chicken Broth or, in a medium saucepan, combine broth and gingerroot.
Cover and simmer 30 minutes.
Strain broth, discarding gingerroot; keep hot.
Prepare Tofu Marinade.
Place tofu in an 8-inch-square baking pan.
Pour marinade over tofu.
Let stand 15 minutes, turning tofu once.
Heat 1 tablespoon oil in a large skillet.
Add onion and mushrooms; saute over medium-high heat 1 minute.
Add onion mixture to broth.
Heat remaining 1 tablespoon oil in skillet.
Add zucchini and red or green pepper.
Cook 1 minute.
Add to chicken broth.
Lift tofu from marinade; add to broth.
Stir 2 tablespoons marinade into broth.
Cover and simmer 5 minutes.
In a small bowl, combine cornstarch and cold water; stir until smooth.
Pour cornstarch mixture in a thin stream into soup, stirring constantly.
Bring soup to a boil, stirring constantly.
Ladle hot soup into individual bowls.