Asian Noodle Soup With Tofu |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick and easy Asian soup, filling enough to be full meal. You can make it vegetarian/vegan/meat-lovers! Very versatile! Ingredients:
1/2 c soy (reduced sodium) |
1/3 c mirin (sweet japanese rice wine) |
3 tbs rice wine vinegar |
1 c snow peas/sugar snap peas |
1 c mushrooms (sliced thinly) |
1 c broccoli florets |
1/c c carrots, julienned |
sesame oil |
1/2 radishes, julienned |
pinch of red pepper flake |
8 oz udon, soba, or rice noodles |
1 pkg extra firm tofu cubed into 1/2 inch squares |
Directions:
1. Bring large pot of water to a boil and add noodles until done.
2. Drain and divide into separate bowls.
3. In saucepan, combine 3 c water with soy sauce, mirin, vinegar, and simmer over medium heat.
4. Add snow peas, radishes and mushrooms.
5. Simmer for about 2 minutes.
6. Add remaining veggies and tofu and simmer for about 5 minutes.
7. Divide among bowls.
8. Garnish with pinch of red pepper flake and a few drops of sesame oil.
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