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Tofu Noodle Soup

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  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)
  Cornstarch 2 Tablespoon
  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
  Honey 1 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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1155 Calories from Fat 469

% Daily Value*

Total Fat 54 g82.3%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6488 mg270.3%

Total Carbohydrates 133 g44.2%

Dietary Fiber 7.8 g31.1%

Sugars 53.6 g

Protein 46 g92.6%

Vitamin A 6.3% Vitamin C 98.1%

Calcium 18.4% Iron 45.9%

*Based on a 2000 Calorie diet

Tofu Noodle Soup Recipe