Ingredients
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8 oz rice noodles (or any noodles of your choice)
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1 block (14 oz) firm tofu, cubed
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4 cups vegetable broth
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2 cups water
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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2 tablespoons soy sauce (use tamari for gluten-free)
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1 tablespoon sesame oil
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1 teaspoon Chinese five-spice powder
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1 carrot, thinly sliced
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1 cup bok choy or Napa cabbage, chopped
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1 cup broccoli florets
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1 cup sliced mushrooms
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1/2 cup sliced snow peas
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2 green onions, chopped
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1 Salt and pepper to taste
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1 Red pepper flakes (optional, for added heat)
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1 Fresh cilantro, for garnish
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1 Lime wedges, for serving
Directions
Customize this soup with your favorite vegetables and enjoy the aromatic flavors of Chinese cuisine in every spoonful.
Steps
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1
Done
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Cook the rice noodles according to the package instructions, then drain and set aside. |
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2
Done
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In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger. Sauté for about a minute until fragrant. |
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3
Done
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Add the cubed tofu to the pot and cook for 3-4 minutes, or until lightly browned. |
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4
Done
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Stir in the Chinese five-spice powder and soy sauce (or tamari). |
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5
Done
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Pour in the vegetable broth and water. Bring the mixture to a simmer. |
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6
Done
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Add the sliced carrot, chopped bok choy or Napa cabbage, broccoli florets, sliced mushrooms, and snow peas to the pot. Simmer for about 5-7 minutes, or until the vegetables are tender but still crisp. |
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7
Done
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Season the soup with salt, pepper, and red pepper flakes (if desired) to taste. |
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8
Done
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To serve, place a portion of cooked rice noodles in each serving bowl. |
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9
Done
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Ladle the Chinese-inspired tofu and vegetable noodle soup over the noodles. |
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10
Done
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Garnish each bowl with chopped green onions, fresh cilantro, and a lime wedge for squeezing. |
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11
Done
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Enjoy your comforting bowl of Chinese-inspired goodness! |
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