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Far East Tofu Soup - West Bend

Far East Tofu Soup

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Full Recipe Details


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

Cooking Process

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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