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

Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions) created by Kathy228

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!

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

  • 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 cup water chestnut
  • 14 cup bamboo shoot
  • 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)

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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RECIPE MADE WITH LOVE BY

@BrotherAdso
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@BrotherAdso
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"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!"
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  1. 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!
    Reply
  2. 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!
    Reply
  3. Kathy228
    Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions) Created by Kathy228
    Reply
  4. Kathy228
    Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions) Created by Kathy228
    Reply
  5. Kathy228
    This was delicious! But I cannot give stars because I made some changes: I omitted the carrots and added a green onion. And since I couldn't decide which taste I wanted, I combined both options of spices and was it ever good! The noodles I used was soba. Perfect. I liked this dish alot and will make it again and again. Thanks for such an easy and delicious soup recipe.
    Reply
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