Gingery Vegetable Stock with Tofu (and Soba Noodles, optional)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Vegetable Stock, Kitchen Basics, Unsalted, 32 oz.8 oz. (224 gms) Cremini Mushrooms, finely choppedOlive Oil, 1 tbspCarrots, raw, 1 large, finely choppedCelery, raw, 2 stalk, medium, finely choppedOnions, raw, 1 medium, finely chopped Garlic, 6 cloves, mincedGinger Root, 6 tspSherry, dry, 3 fl. oz*Snow Peas, fresh, 1 cupTofu, extra firm, cut in 1/2-inch cubes & baked at 350 degrees for 20 minutes or until goldenScallions, raw, 1 medium (4-1/8" long)(remove)Salt & Pepper to taste, plus any other spices desired
Heat the oil in large saucepan or soup pot over medium-high heat. (Use canola in place of olive oil, if desired.) Add the mushrooms, carrots, celery, onion, garlic, and ginger and cook, stirring often, for 10 minutes or until vegetables are lightly browned. Add sherry and cook for 1 minute to deglaze the pan. Add stock and bring to boil over high heat. Reduce heat to low, cover, and simmer 45 minutes, adding snow peas during the last 3 minutes. Meanwhile, prepare soba noodles according to package directions, if using them. Drain and set aside. Stir tofu, noodles (optional), and scallions into the stock and simmer for 3 minutes or until heated through.
Serving Size: makes about 4 servings, approx. 1 1/2 cups each serving
Number of Servings: 4
Recipe submitted by SparkPeople user 3LITTLEPIGSRWE.
Serving Size: makes about 4 servings, approx. 1 1/2 cups each serving
Number of Servings: 4
Recipe submitted by SparkPeople user 3LITTLEPIGSRWE.
Nutritional Info Amount Per Serving
- Calories: 188.3
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 283.1 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.0 g
- Protein: 11.3 g
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