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
  • 1/3 cup finley 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.