Gingery Vegetable Stock with Tofu and Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Gingery Vegetable Stock with Tofu and Noodles calories by ingredient
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From the Kitchen Basics package From the Kitchen Basics package
Number of Servings: 4


    4 cups Unsalted Vegetable Stock
    1 tbsp canola oil
    10 oz crimini mushrooms, finely chopped
    2 large carrots, finely chopped
    2 stalks celery, finely chopped
    1 medium onion, finely chopped
    6 cloves garlic, minced
    2 tbsp ginger, finely chopped
    3 tbsp dry sherry
    1 cup snow peas, julienned
    4oz buckwheat soba
    8 oz baked smoked tofu, in 1/4" cubes
    4 scallions, thinly sliced
    salt 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.

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