Asian Noodle Soup With Winter Vegetables And Tofu Food

ASIAN TOFU NOODLE SOUP

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.

ASIAN NOODLE SOUP WITH WINTER VEGETABLES AND TOFU

Steps:

• Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
• Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
• Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
• Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Steps:

• Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
• In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
• Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

ASIAN VEGETABLE SOUP WITH NOODLES

Steps:

• In a large saucepan, heat vegetable oil over moderately low heat; add scallions, garlic, and ginger and cook, stirring occasionally until fragrant (about 1 min).
• Add soy sauce, red pepper flades, water, and broth and bring to a boil.
• Add carrots and simmer for 5 minute.
• Stir in cabbage and salt and simmer for 5 minute.
• Add bod choy and lemon zest and simmer until bok choy starts to soften, about 5 minute.
• Stir in lemon zest.
• Meanwhile, in large pot of boiling salted water, cook vermicelli until just done, about 9 min; drain.
• Return noodles to the pot and toss with the sesame oil.
• Put some noodle in each of 4 bowls and ladle soup over the noodles.

RICE COOKER ASIAN NOODLE SOUP WITH TOFU

Steps:

• Place water in rice cooker. Turn rice cooker on to "cook".
• Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
• Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
• You can add soba sauce, furikake, or other toppings as you wish.

ASIAN SEAFOOD NOODLE SOUP

Steps:

• PREPARATION:.
• SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
• SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
• SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
• PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
• CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
• TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
• SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
• NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
• SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
• INSTRUCTIONS:.
• Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
• Add to the bowl some hot soup stock and separate the noodles.
• Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
• Do the same with the other three individual bowls....
• Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
• NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.