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.
- West Bend Admin