Ginger Lemongrass Broth With Noodles Silken Tofu And Broccoli Food

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI

Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 14

Ingredients

6 cups low-sodium chicken broth
1 large onion, peeled and halved
6 cloves garlic, smashed and peeled
2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices
1 cup cilantro sprigs, plus more for serving
1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
1/2 teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
8 ounces silken tofu (1 cup), cut into 6 pieces
Fresh Thai or Italian basil leaves and lime wedges, for serving

Steps:

In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

GINGER NOODLES WITH TOFU

Ginger Noodles With Tofu image

Make and share this Ginger Noodles With Tofu recipe from Food.com.

Provided by Ex-Pat Mama

Categories One Dish Meal

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
salt and pepper
1/4 cup soy sauce
3 tablespoons ginger, finely grated
1 tablespoon sesame oil
3/4 lb fettuccine pasta
1 1/2 tablespoons vegetable oil
8 ounces mushrooms, sliced
12 ounces broccoli, cut into tiny florets and julienned stalks

Steps:

Season the tofu with salt and pepper.
In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
In a large pot, bring 4 quarts salted water and the remaining ginger to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of cooking water. Return the pasta to the pot.
Meanwhile blanche the broccoli.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. Repeat turning until all sides are browned. Transfer cooked tofu to a plate.
Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls. Top with tofu.

Nutrition Facts : Calories 447.3, Fat 14.9, SaturatedFat 2.1, Cholesterol 62.2, Sodium 1067.8, Carbohydrate 59.8, Fiber 3.6, Sugar 3.5, Protein 22.6

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