Ginger Tofu And Noodle Soup Recipes

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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

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.

GINGER TOFU AND NOODLE SOUP



Ginger Tofu and Noodle Soup image

The tofu in this can easily be replaced with duck for the carnivores out there. This is one of my favourite soups when I'm poorly sick. The tofu can be either cotton or silken but must be firm, I prefer aeseptic (silken) myself and the mushrooms can be subbed for dried shitake if desired.

Provided by PinkCherryBlossom

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

300 g tofu
2 tablespoons runny honey or 2 tablespoons agave syrup
1 tablespoon vegetable oil
1 red pepper, finely sliced
75 g shiitake mushrooms, halved
1200 ml hot vegetable stock
1 inch ginger, peeled and grated
4 tablespoons dark soy sauce
250 g egg noodles or 250 g rice noodles
100 g baby spinach leaves

Steps:

  • Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
  • Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
  • heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
  • Add stock, ginger and soy and simmer for 5 minutes.
  • Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.

Nutrition Facts : Calories 356, Fat 6.9, SaturatedFat 0.9, Sodium 2182.8, Carbohydrate 60, Fiber 4.2, Sugar 10.8, Protein 14.9

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