Updated 05/16/2012 05:00 AM
Recipe: Vegetable Noodle Soup with Tofu
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1/2 12-ounce bag egg noodles
1 cup diced onion
1 cup peeled and diced carrot
olive oil for sauteing veggies
1 large clove garlic, minced
4 cups vegetable broth
2 cups small broccoli florets
12 spears asparagus, thinly sliced crosswise
1 cup fresh or frozen peas (see hints below)
1 block firm tofu, well drained and cubed
for the garnish:
approx. 2 Tbs fresh minced peeled ginger
approx. 1/2 cup chopped fresh cilantro
approx. 1 Tbs lemon or lime zest
Get a large pot of water going, for eventually cooking the egg noodles, and then use another large soup pot to saute about 1 cup each of diced onion and peeled diced carrot.
Once the onions have softened up, add one large minced clove of garlic and cook that along for a minute. Then add 4 cups of vegetable broth and bring it up to a simmer.
At some point you'll need to take a minute to cut about 2 cups of small broccoli florets, cut about one dozen spears of asparagus thinly crosswise, cube one block of firm tofu and you can use either a cup of fresh peas or a cup of frozen peas.
You want the broth to be going along at a nice gentle simmer and, if the pasta water is boiling at this point, add half of a 12-ounce bag of egg noodles.
Once the egg noodles have been going along for 4 minutes, add the broccoli florets to the soup broth and let those cook along for a couple of minutes. And then add the asparagus and the tofu, and a ladle or two of the pasta cooking water if you think it needs it. Let that cook along for a couple of minutes and then add the frozen peas and season to taste.
Drain the noodles when they're done and then add some of those to each soup bowl, ladle some of the soup over the top and finish with a sprinkling of fresh ginger, lemon zest and chopped cilantro.
If you use fresh peas they will take a few minutes longer to cook so add them earlier on.