Recipes

Far East Tofu Soup

    2 tablespoons peanut oil
    1 ½ cups sliced fresh mushrooms
    3 large cloves garlic, peeled and crushed
    ½ teaspoon peeled and minced fresh gingerroot
    3 tablespoons soy sauce
    2 ½ cups chicken stock
    1 ½ cups water
    1 cup uncooked egg noodles
    1 unpeeled medium zucchini, cut in ½ inch pieces
    1 cup cleaned and finely chopped fresh spinach
    ¼ pound tofu, cut in ½ inch cubes
    ⅓ cup finely chopped green onions, including tops

  1. Heat oil in uncovered wok at 375°. Add next 3 ingredients, stir-fry 2 minutes.
  2. Add soy sauce, turn wok OFF.
  3. Bring stock and water to boil in another wok at 225° or in a large saucepan, add noodles boil about 2 minutes;
  4. reduce heat to “simmer”,
  5. add zucchini and spinach; simmer 6 to 8 minutes.
  6. Add tofu and reserved mushroom mixture; simmer 8 to 10 minutes. Garnish with green onions. Serve immediately.

    Makes 4 to 6 servings.