Rich in protein while being exceptionally low in fat, tofu is a superstar of the superfood world. Made by mixing water with soybean milk, it's a bean curd, and it's long been used as an alternative to meat in Asia. You'll also get a heap of omega-3, iron, copper and selenium with each serving – fantastic for overall heart health.
Chinese noodle, tofu and vegetable soup
This Chinese-style soup is perfect if you’re looking for a quick and easy meat-free meal. Filled with the hearty goodness of tofu, vegetables and noodles, it's a nourishing winter recipe.
- 5 mins preparation
- 20 mins cooking
- Serves 4
Print
Ingredients
- 1 litre vegetable stock
- 1 litre water
- 4 cm piece fresh ginger, grated finely
- 1 clove garlic, crushed
- 1/4 cup light soy sauce, plus extra, to season
- 1 tsp caster sugar
- 100 g fresh shiitake mushrooms
- 1 bunch gai lan
- 450 g fresh hokkien noodles
- 1 medium carrot, cut into long thin strips
- 1 stick celery, cut into long thin strips
- 300 g silken tofu
- 1/2 tsp sesame oil
- 1 fresh long red chilli, thinly sliced
- 2 spring onions, thinly sliced
- pinch ground white pepper
Method
- 1Bring stock, the water, ginger, garlic, sauce and sugar to the boil in a large pan.
- 2Meanwhile, remove stems from mushrooms; thinly slice caps. Separate gai lan stems and leaves.
- 3Rinse noodles under warm water to separate; drain well.
- 4Add carrot, celery, mushrooms, gai lan stems and noodles to the pan; simmer, uncovered, for 2 minutes. Add gai lan leaves; simmer, uncovered, for 1 minute or until just tender
- 5Cut tofu into 1.5cm cubes; add to soup with oil. Season to taste with a little extra soy sauce or salt. Remove from heat.
- 6Ladle soup into serving bowls; serve with chilli, onion and white pepper.
Notes
If you can't find gai lan, you can use baby buk choy, choy sum, broccolini or snow peas.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020