UDON WITH TOFU AND ASIAN GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
- Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
- Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.
ASIAN TOFU NOODLE SOUP
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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
ASIAN GREENS AND TOFU SOUP
Make and share this Asian Greens and Tofu Soup recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito.
- Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.
- In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.
- Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger.
- Once greens have wilted, stir in tofu and let simmer 5 minutes, then divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil, if you like.
Nutrition Facts : Calories 101, Fat 2.6, SaturatedFat 0.5, Sodium 905.7, Carbohydrate 12.4, Fiber 3.2, Sugar 3.8, Protein 8.6
SPICY TOFU & GREENS SOUP
Courtesy of the cookbook Moosewood Daily Special, this spicy, healthy, and delicious soup is one of my favourites! It's the perfect cold-chasing winter soup, and one of the few things that make me grateful for colder weather!
Provided by Katzen
Categories Clear Soup
Time 1h15m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes.
- Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.
- Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.
- Serve immediately, scattering freshly sliced scallions into each bowl.
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ASIAN GREENS AND TOFU SOUP RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (4)Total Time 1 hrServings 6Calories 115 per serving
- Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.
- In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.
- Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger. Once greens have wilted, stir in tofu and let simmer 5 minutes, then divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil, if you like.
ASIAN NOODLE SOUP WITH TOFU, GREENS, & SHIITAKE …
From theveganatlas.com
4.7/5 (3)Category Soups & StewsCuisine Plant-BasedTotal Time 25 mins
- Break the noodles in half and cook them according to package directions until al dente, then drain. Rinse briefly with cool water.
- Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a slow boil, then lower the heat. Cover and simmer gently for 10 minutes.
- Stir in the scallions, tofu, and greens. Cook until the greens are barely wilted, just a minute or two.
- Stir in the noodles. Add a bit more water — about 2 cups, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and some additional soy sauce if needed. Heat through and serve at once.
ASIAN GREENS AND TOFU SOUP RECIPE | MYRECIPES
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5/5 (1)Total Time 1 hrServings 6Calories 115 per serving
- Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a boil and add bonito. Remove from heat, let sit 5 minutes, then strain through a fine-meshed strainer into a large saucepan.
- In a small bowl, mix 2 cups hot dashi with miso, stirring until there are no lumps, then stir back into rest of dashi.
- Bring liquid to a gentle simmer (do not boil) and stir in greens, bok choy, scallions, and ginger. Once greens have wilted, stir in tofu and let simmer 5 minutes, then divide among bowls and serve immediately. Serve with chili sauce and/or sesame oil, if you like.
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