You are here

Tofu Noodle Soup

admin's picture
Ingredients
  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
Directions

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

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Healthy

Rate It

Your rating: None
4.22857
Average: 4.2 (14 votes)