Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions)

Recipe by BrotherAdso
READY IN: 30mins
SERVES: 2
YIELD: 1-3 Bowls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package frozen leaf spinach or (12 ounce) package chopped spinach
  • 34
    cup frozen broccoli florets
  • 12
    cup sliced frozen carrots
  • 12
    cup sliced mushrooms
  • 14
  • 14
  • 12
    ounces lite silken extra firm tofu or 12 ounces firm tofu, pressed and drained
  • 12
    tablespoon fresh garlic
  • 12
    tablespoon grated fresh ginger (optional) or 1/2 tablespoon pureed fresh ginger (optional)
  • 1
    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)
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DIRECTIONS

  • 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.
  • Simmer.
  • Add spinach, simmer until just tender.
  • Serve hot.
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