Very Quick Asian Broth With Tofu And Vegetables Recipes

CHINESE VEGETABLE SOUP WITH TOFU - TAKEOUT STYLE

Steps:

• Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
• Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
• Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
• Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
• Serve hot.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

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.

VERY QUICK ASIAN BROTH WITH TOFU AND VEGETABLES

Steps:

• Bring chicken stock to boil.
• Add ginger and garlic, tofu, bok choy, noodles.
• Heat through.
• Add a dash of the soy sauce to taste.
• You can serve with chopped chilli or premade deep fried shallots purchased from the Asian superamarket.