Tofu And Ginger Soup With Noodles Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
80 gm: capellini egg noodles,
297 gm: packet firm tofu,
2 sticks: celery,
4: shallots,
1 tablespoon: sesame oil,
1 tablespoon: olive oil,
3 cloves: garlic, crushed,
3 teaspoon: grated fresh ginger,
1 1/2 tablespoon: finely chopped lemongrass,
10: baby spring onions, quartered,
2 tablespoon: lemon juice,
1 tablespoon: light soy sauce,
230 gm: can sliced bamboo shoots, rinsed &, drained
3 1/2 cup: vegetable stock,
1/4 cup: shredded fresh basil,
Directions:
Add noodles to large pan of boiling water, boil, uncovered, until
tender; drain. Cut tofu into 2cm cubes. Cut celery and shallots
into 4cm lengths.
Heat oils in pan, add garlic, ginger, lemongrass and onions, cook,
stirring, until onions are soft. Add celery, shallots, juice, sauce
and bamboo shoots, cook, stirring, about 5 mins or until celery is
just tender. Add stock, bring to boil, add noodles and tofu, simmer
about 3 mins or until tofu is heated through. Serve sprinkled with
basil.
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp
tender; drain. Cut tofu into 2cm cubes. Cut celery and shallots
into 4cm lengths.
Heat oils in pan, add garlic, ginger, lemongrass and onions, cook,
stirring, until onions are soft. Add celery, shallots, juice, sauce
and bamboo shoots, cook, stirring, about 5 mins or until celery is
just tender. Add stock, bring to boil, add noodles and tofu, simmer
about 3 mins or until tofu is heated through. Serve sprinkled with
basil.
Posted by : Sue Rykmans.
Yield: 6 servings
Source from luhu.jp