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

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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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