Recipe by BrotherAdso
A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here!
Top Review by shiro13
One of my favorite recipes to make a giant pot of and then eat for the rest of the week! (Just have to boil noodles every night.) I also did some substituting: bamboo shoots and baby corn instead of broccoli and carrots, and I'll often throw in whatever leafy green looks good, not necessarily spinach. And I mix spices and use soba for my noodle as well. But that's one of the great things about this recipe: you can throw in whatever you want, and it doesn't have to be the same each time! Highly recommended!
- 1 (12 ounce) package frozen leaf spinach or 1 (12 ounce) packagechopped spinach
- 3⁄4 cup frozen broccoli florets
- 1⁄2 cup sliced frozen carrots
- 1⁄2 cup sliced mushrooms
- 1⁄4 cup water chestnut
- 1⁄4 cup bamboo shoot
- 12 ounces lite silken extra firm tofu or 12 ounces firm tofu, pressed and drained
- 1⁄2 tablespoon fresh garlic
- 1⁄2 tablespoon grated fresh ginger (optional) or 1⁄2 tablespoon pureed fresh ginger (optional)
- 1 teaspoon Chinese five spice powder or 2 tablespoons szechuan sauce or 2 tablespoons chili paste
- 2 teaspoons sesame oil or 2 teaspoons chili oil
- 1 tablespoon soy sauce
- 2 cups vegetable stock or 2 cups oriental vegetable stock
- 2 cups cooked whole wheat noodles (linguini, ho fun, egg noodles, whatever)
Directions See How It's Made
- Bring stock to a roiling boil.
- Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
- Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
- Add all vegetables, excluding spinach.
- Add spinach, simmer until just tender.
- Serve hot.