Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions Food

DOFU CAI MIAN (TOFU VEGETABLE NOODLE SOUP, TWO VERSIONS)

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.

TURKEY VEGETABLE NOODLE SOUP

Steps:

• Place turkey carcass into a large stock pot and completely cover with water.
• Bring water to a boil and then turn down to 7 (medium high) and cook with lid on for approxiamately 2 hours.
• Remove all bones and keep any meat that you can remove from the bones so you can place the meat back into the pot.
• Add the remaining ingredients and 2-3 cups of water to the pot and simmer for 1-2 hours.
• Enjoy!

CREAM OF VEGETABLE AND TOFU SOUP

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).

MO GU MIAN TIAO TANG (WHITE WIND MUSHROOM NOODLE SOUP)

Steps:

• Heat oil in a 6-qt saucepan over medium-high heat. Brown wings (8 minutes). Add scallions, garlic, ginger and water and bring to a boil.
• Reduce heat to medium-low, and simmer until chicken falls off the bone, (1 hour). Pour broth through a fine strainer, discard solids and set broth aside.
• Meanwhile, place mushrooms in a large bowl and pour 4 cups boiling water over. Let sit until softened (15 minutes). Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and set aside.
• Heat oil in a 10 inch skillet over medium-high heat. Working in batches, add potatoes and fry until lightly browned and cooked through (10 minutes). Transfer to paper towels to drain and set aside.
• Add mirlitons to oil and fry until soft (30 seconds). Transfer to paper towels to drain and set aside.
• Drain off all but 2 tbsp of oil and return to medium heat. Add eggs and swirl skillet to make an omelette. Cook, turning once, until just cooked through (2 minutes). Transfer to a cutting board. Roll up omelette like a cigar and cut crosswise into 1/4 inch thick strips. Set aside.
• Return saucepan to medium-high heat. Add bacon and cook, stirring, until crisp (14-16 minutes). Add scallions, garlic, and ginger and cook, stirring, until soft (8 minutes). Add mushrooms and cook until liquid is evaporated (6 minutes).
• Add reserved broth and mushroom soaking liquid. Bring to a boil. Add noodles and cook, stirring occasionally until al dente (7 minutes). Stir in soy sauce and vinegar.
• To serve, divide noodle soup among 8 large serving bowls and top each with potatoes, mirliton, and egg strips. Serve with chile paste.

VEGETABLE NOODLE SOUP

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.