Gingery Vegetable Stock with Tofu and Noodles
- Number of Servings: 4
Ingredients
4 cups Unsalted Vegetable Stock1 tbsp canola oil10 oz crimini mushrooms, finely chopped2 large carrots, finely chopped2 stalks celery, finely chopped1 medium onion, finely chopped6 cloves garlic, minced2 tbsp ginger, finely chopped3 tbsp dry sherry1 cup snow peas, julienned4oz buckwheat soba8 oz baked smoked tofu, in 1/4" cubes4 scallions, thinly slicedsalt and pepper to taste
In a large saucepan or dutch oven, heat the oil over medium-high heat. Add the mushrooms, carrots, celery, onions, garlic, and ginger. Cook, stirring often, for 10 minutes, or until the vegetables are lightly browned.
Add the sherry and cook 1 minute, scraping up the browned bits. Add the stock and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, adding the snow peas in the last 3 minutes.
Meanwhile, prepare the noodles according to package directions. Drain and set aside. Stir the tofu, noodles, and scallions into the stock and simmer for 3 minutes or until heated through.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Add the sherry and cook 1 minute, scraping up the browned bits. Add the stock and bring to a boil over high heat. Reduce heat to low, cover and simmer for 45 minutes, adding the snow peas in the last 3 minutes.
Meanwhile, prepare the noodles according to package directions. Drain and set aside. Stir the tofu, noodles, and scallions into the stock and simmer for 3 minutes or until heated through.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 340.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 759.6 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 3.7 g
- Protein: 20.9 g
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