Best Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions Recipes

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CREAM OF VEGETABLE AND TOFU SOUP



Cream of Vegetable and Tofu Soup image

This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.

Provided by ScrumptiousWY

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package silken tofu
2 -4 cups chicken broth or 2 -4 cups vegetable broth
2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
1/2 medium onion, chopped
3 stalks celery & leaves, chopped
2 tablespoons butter or 2 tablespoons olive oil
2 garlic cloves, minced
2 dried bay leaves
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspooon salt, plus additional to taste
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried tarragon (optional)

Steps:

  • Saute celery & onion in butter or oil over medium-low heat, until tender.
  • Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
  • Blend tofu mixture until smooth.
  • Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
  • Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
  • Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).

Nutrition Facts : Calories 227.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 15.1, Sodium 394.9, Carbohydrate 30.2, Fiber 9.7, Sugar 2.1, Protein 10.4

THAI VEGETABLE NOODLE SOUP MY WAY



Thai Vegetable Noodle Soup My Way image

I love thai food. Especially the soups and curries. So I have decided to share some of my favorites with all of you. This is a very tasty and filling soup. I have changed ingredients to suit my family's taste and hope hope you will enjoy this simple treat.

Provided by Baby Kato

Categories     < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 tablespoons oil, peanut
1 onion, sweet, thinly sliced
2 garlic cloves, finely chopped
1 carrot, large, sweet, cut into thin sticks
1 zucchini, cut into thin strips
1/2 cup green beans, cut in thirds
1/2 cup pepper, sweet red, cut into thin sticks
4 cups stock, vegetable
1 3/4 cups milk, coconut
3 tablespoons soya sauce, thai
3 tablespoons curry paste, red
1/4 cup rice noodles, wide
1/2 cup bean sprouts
4 tablespoons cilantro, fresh, chopped

Steps:

  • Heat the oil in a work and stir fry the onion and garlic for 3 - 5 minutes.
  • Add the carrot, zucchini, green beans and sweet pepper and fry for 3 minutes until tender.
  • Add the stock and milk and bring to a boil.
  • Next add the soya sauce, curry paste and noodles and simmer for 5 minutes, until your noodles have swelled.
  • Add the bean sprouts and cilantro and serve right away.

TOFU CREAM OF MUSHROOM SOUP



Tofu Cream of Mushroom Soup image

Make and share this Tofu Cream of Mushroom Soup recipe from Food.com.

Provided by tunamanphd

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces silken tofu
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon olive oil
8 ounces mushrooms, sliced thick (any type you like, I use button)
1 teaspoon dried thyme
1/2 cup sherry wine (not from the grocery store)
1 cup water
1 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Steps:

  • In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
  • Add mushrooms and thyme, saute 5 minutes.
  • Add sherry and simmer for an additional 5 minutes.
  • In a blender add silken tofu with the water. Blend until smooth.
  • Slowly add the blended tofu to the saucepan stirring thoroughly.
  • Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.

CABBAGE AND TOFU SOUP



Cabbage and Tofu Soup image

Another great vegetarian soup. Hint: Using vegetable soup instead of water will give this soup a richer flavor.

Provided by Hadice

Categories     Soy/Tofu

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

7 1/2 cups water
1/2 teaspoon crushed dried oregano
5 whole peppercorns
2 bay leaves
1 lb tofu, diced
1 (16 ounce) can diced tomatoes
1 (16 ounce) can cut green beans
2 medium carrots, thinly sliced
1 medium white onion, chopped
1/2 cup red wine
1/2 teaspoon red pepper flakes
1 head cabbage, chopped

Steps:

  • In a soup kettle, combine water, oregano, peppercorns and bay leaves.
  • Bring to a boil, then reduce to a simmer, cover lightly, and cook, stirring occasionally for about 10 minutes.
  • Remove from heat, strain and discard vegetable matter, and return liquid to the pot.
  • Add the tofu, tomatoes, beans, carrots, onions, and wine.
  • Return to a boil, reduce to a simmer, and continue to cook, stirring, for about 10 minutes.
  • Add the pepper flakes and cabbage, and continue to cook for about 20 minutes longer, or until all the vegetables are tender.
  • Adjust salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 151.9, Fat 3.3, SaturatedFat 0.5, Sodium 416.9, Carbohydrate 22.5, Fiber 7, Sugar 11.3, Protein 9.1

CORN & TOFU SOUP (CHINESE STYLE)



Corn & Tofu Soup (Chinese style) image

Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.

Provided by vikkie

Categories     Soy/Tofu

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 can creamed corn
1 can water
400 g tofu (diced)
1 egg whites or 1 egg substitute
salt & pepper (to taste)

Steps:

  • mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
  • if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
  • stir constantly and simmer under low heat for 1 minute.

DOFU CAI MIAN (TOFU VEGETABLE NOODLE SOUP, TWO VERSIONS)



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

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!

Provided by BrotherAdso

Categories     Lunch/Snacks

Time 30m

Yield 1-3 Bowls, 2 serving(s)

Number Of Ingredients 14

1 (12 ounce) package frozen leaf spinach or 1 (12 ounce) package chopped 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)
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)

Steps:

  • 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.

Nutrition Facts : Calories 386.9, Fat 7.9, SaturatedFat 1.1, Sodium 839.7, Carbohydrate 57.9, Fiber 15.2, Sugar 7.1, Protein 29.8

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