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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 171.9
  • Total Fat: 4.0 g
  • Cholesterol: 0.4 mg
  • Sodium: 884.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Vegetable Chinese (Chicken) Noodle Soup calories by ingredient
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Vegetable Chinese (Chicken) Noodle Soup

Submitted by: APOLLYMI

Introduction

I found a recipe in one of my Chinese cookbooks that sounded good but not nearly filling enough. So, of course, I adapted it to make it enough for a few meals. The broth is based on the book's "Chinese Stock": the stock of boiling a chicken and ham.

1 lb of lean chicken or pork could be substituted for the tofu.
I found a recipe in one of my Chinese cookbooks that sounded good but not nearly filling enough. So, of course, I adapted it to make it enough for a few meals. The broth is based on the book's "Chinese Stock": the stock of boiling a chicken and ham.

1 lb of lean chicken or pork could be substituted for the tofu.

Number of Servings: 10

Ingredients

    * 8 cups, water
    * 7 cubes, chicken bouillon
    * 3 packs, ham seasoning (Goya)
    * 1 15-oz can asparagus, cut into third or smaller
    * 1 8-oz can bamboo shoots, diced
    * 1 cup raw carrots, chopped
    * 3 cup raw celery, chopped, with leaves, torn into small pieces
    * 1 cup onion, chopped
    * 1 1-lb block of tofu, cut in bite-size pieces
    * 2 Tbsp ground ginger
    * 5 Tbsp Maggi seasoning (or equal parts soy sauce and Worcestershire sauce)
    * 8 oz small pasta of your choice

Directions

Chop celery, carrots, bamboo, and onions. Set aside. Cut asparagus into smaller pieces. Set aside. Cut tofu (or meat of choice) into bite-size pieces and set aside.

In a large stockpot, combine water, bouillon, and seasoning. Add carrots, celery, and onion. Bring to a full boil. Add remaining ingredients except green onions. Allow to cook at least 10 minutes or until all vegetables are tender.

Garnish with green onions is desired. Serve hot.

Makes about 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user APOLLYMI.






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