Far East Tofu Soup

Far East Tofu Soup


Makes 4 to 6 servings.


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


Heat oil in uncovered wok at 375°. Add next 3 ingredients, stir-fry 2 minutes.

Add soy sauce, turn wok OFF.

Bring stock and water to boil in another wok at 225° or in a large saucepan, add noodles boil about 2 minutes;

reduce heat to “simmer”,

add zucchini and spinach; simmer 6 to 8 minutes.

Add tofu and reserved mushroom mixture; simmer 8 to 10 minutes. Garnish with green onions. Serve immediately.

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