Ingredients
-
8 oz rice noodles (or any noodles of your choice)
-
1 block (14 oz) firm tofu, cubed
-
4 cups vegetable broth
-
2 cups water
-
2 cloves garlic, minced
-
1 -inch piece of fresh ginger, minced
-
2 tablespoons soy sauce (use tamari for gluten-free)
-
1 tablespoon sesame oil
-
1 teaspoon Chinese five-spice powder
-
1 carrot, thinly sliced
-
1 cup bok choy or Napa cabbage, chopped
-
1 cup broccoli florets
-
1 cup sliced mushrooms
-
1/2 cup sliced snow peas
-
2 green onions, chopped
-
1 Salt and pepper to taste
-
1 Red pepper flakes (optional, for added heat)
-
1 Fresh cilantro, for garnish
-
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
|
1
Done
|
Cook the rice noodles according to the package instructions, then drain and set aside. |
|
2
Done
|
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger. Sauté for about a minute until fragrant. |
|
3
Done
|
Add the cubed tofu to the pot and cook for 3-4 minutes, or until lightly browned. |
|
4
Done
|
Stir in the Chinese five-spice powder and soy sauce (or tamari). |
|
5
Done
|
Pour in the vegetable broth and water. Bring the mixture to a simmer. |
|
6
Done
|
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. |
|
7
Done
|
Season the soup with salt, pepper, and red pepper flakes (if desired) to taste. |
|
8
Done
|
To serve, place a portion of cooked rice noodles in each serving bowl. |
|
9
Done
|
Ladle the Chinese-inspired tofu and vegetable noodle soup over the noodles. |
|
10
Done
|
Garnish each bowl with chopped green onions, fresh cilantro, and a lime wedge for squeezing. |
|
11
Done
|
Enjoy your comforting bowl of Chinese-inspired goodness! |
-400x400.png)
-400x400.png)
