Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions Recipes

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.

Steps:

• Dumplings: Blend tofu with water until smooth.
• Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
• Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
• Add water and bay leaf; return to a boil.
• Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
• Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.

Steps:

• Heat sesame oil in a pan and sauté kimch for a few minutes.
• Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
• Cover and bring to boil. Reduce heat and cook until vegetables are soft.
• Add scallions and cook a few more minutes.
• Adjust the taste with some salt (about 1/2 tsp).
• Transfer the soup to bowls, infuse love and serve!

Steps:

• Cook noodles according to package directions, drain and set aside.
• While noodles are cooking, heat oil in large saucepan over medium heat.
• Saute onion, stirring until pale golden, about 5 minutes.
• Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
• Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
• Stir in the beans and cooked noodles.
• Remove bay leaf.
• Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

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.

Steps:

• Wash the leek and slice it thinly at an angle, creating a more interesting shape.
• Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
• Soak, wask and slice the mushrooms.
• Soak the wakame seaweed in water for a few minutes. Drain.
• Remove tofu carefully from the box. Cut into small cubes.
• Bring the soup stock to a boil in a pot.
• Add the leek, carrot and shiitake mushrooms.
• Bring soup back to a boil and simmer for 2 minutes.
• Add the wakame seaweed and tofu cubes.
• Stir in the salt and cook for 2-3 minutes.
• Remove from heat.
• Add the sesame oil and spring onions.
• Serve.

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).