Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas
Asian Tofu Noodle Soup Recipe photo by Taste of Home
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions
Directions
In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Reviews
This recipe was delicious and easy! I substituted the sherry with chicken broth but otherwise followed the recipe. Loved it!