| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Veg10 |
6 |
servings |
INGREDIENTS
| 8 |
c |
Vegetable stock |
| 8 |
oz |
Chinese wheat-flour noodles |
| 4 |
oz |
Oyster mushrooms |
|
|
Stems removed and discarded |
|
|
Tops cut into 1/4-inch-wide strips; (see Tip) |
| 20 |
|
Snow peas |
|
|
Stems and strings removed |
| 1/2 |
c |
Coarsely shredded carrot |
| 2 |
md |
Scallions; chopped |
| 1/4 |
c |
Diced red bell pepper |
| 2 |
tb |
Low-sodium soy sauce; or to taste |
| 1 |
ts |
Minced garlic |
| 1/2 |
ts |
Red pepper flakes; or to taste |
| 1/8 |
ts |
Ground white pepper; or to taste |
| 12 |
oz |
Silken extra-firm tofu |
|
|
Cut into 1/2-inch cubes; (about 2 cups) |
| 2 |
ts |
Dark sesame oil |
|
|
Garnish; (optional) |
|
|
Chopped scallions |
|
|
Toasted sesame seeds |
INSTRUCTIONS
Makes 6 servings
The typical proportion of broth to solid ingredients is reversed in
this soup. Here a large helping of noodles fills the bowls, then the
spicy broth, tofu, and vegetables are poured atop. Make nothing else
for dinner! Serve the soup in large bowls with chopsticks and Chinese
soupspoons. Adjust the amount of red pepper flakes if you prefer your
soup less fiery.
Pour the vegetable stock into a large saucepan or Dutch oven; cover
and heat over high heat just until the liquid comes to a boil.
Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell
pepper, soy sauce, garlic, red pepper flakes, and white pepper. When
the liquid returns to a boil, reduce the heat to medium cover and
cook until the noodles and vegetables are tender, about 5 minutes.
Gently stir in the tofu cubes and sesame oil; heat until the tofu is
warm. Adjust the seasonings to taste.
To serve, use tongs to fill large soup bowls with the cooked noodles.
Ladle the broth, tofu, and vegetables over the noodles.
ADVANCE PREPARATION: This soup is best when prepared just before
serving. Covered and refrigerated, it will keep for up to 1 day.
After standing, the stock becomes absorbed into the noodles; add more
as needed when reheating.
VARIATIONS: Substitute white or shitake mushrooms for the oyster
mushrooms.
Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from
fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”