Asian Noodle Soup With Winter Vegetables And Tofu Recipes

ASIAN TOFU NOODLE SOUP

Asian Tofu Noodle Soup image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 pound sliced fresh mushrooms
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions

Steps:

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., 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., 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 : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Asian Noodles in Broth with Vegetables and Tofu image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

One 8-ounce package udon or soba noodles
3 cups water
1/2 cup soy sauce, preferably naturally brewed
1/3 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated peeled fresh ginger
1 cup snow peas, strings removed and halved crosswise on the diagonal
1 cup thinly sliced mushrooms
16 ounces soft tofu, cubed
1 romaine lettuce heart, shredded
1/2 cup thinly sliced red radishes or daikon matchsticks
1/2 cup carrot matchsticks
2 scallions, white and light-green parts only, thinly sliced
Toasted sesame oil, for serving, optional
Hot sauce, for serving, optional

Steps:

Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

Nutrition Facts : Calories 375, Fat 5 grams, Sodium 1965 milligrams, Carbohydrate 57.5 grams, Fiber 6 grams, Protein 20 grams

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