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Chinese Noodle Vegetable Soup

Southern.Crockpot's picture
Ingredients
  Sesame oil 2 Teaspoon
  Broccoflower/Broccoli florets 1 Cup (16 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Minced ginger root 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Vegetable bouillon cube 1 Large (Vegetarian)
  Udon noodles/Bean thread noodles 3 Ounce, broken into 2 inch pieces
  Shredded bok choy 1 Cup (16 tbs) (Chinese Cabbage)
  Trimmed snow peas 1⁄2 Cup (8 tbs)
  Cubed firm tofu 8 Ounce
  Hot red pepper sauce To Taste
Directions

1. In large saucepan, heat oil; add florets, carrot, ginger and garlic. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, about 5 minutes.
2. Add bouillon cube, 5 cups water, noodles, bok choy and snow peas; stir to combine. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 10 minutes. Add tofu; cook until heated through. Add hot pepper sauce to taste; serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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