Gingery Vegetable Stock with Tofu (and Soba Noodles, optional)

Gingery Vegetable Stock with Tofu (and Soba Noodles, optional)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Gingery Vegetable Stock with Tofu (and Soba Noodles, optional) calories by ingredient
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a good, basic soup recipe from a good, basic soup recipe from
Number of Servings: 4


    Vegetable Stock, Kitchen Basics, Unsalted, 32 oz.
    8 oz. (224 gms) Cremini Mushrooms, finely chopped
    Olive Oil, 1 tbsp
    Carrots, raw, 1 large, finely chopped
    Celery, raw, 2 stalk, medium, finely chopped
    Onions, raw, 1 medium, finely chopped
    Garlic, 6 cloves, minced
    Ginger Root, 6 tsp
    Sherry, dry, 3 fl. oz
    *Snow Peas, fresh, 1 cup
    Tofu, extra firm, cut in 1/2-inch cubes & baked at 350 degrees for 20 minutes or until golden
    Scallions, raw, 1 medium (4-1/8" long)(remove)
    Salt & Pepper to taste, plus any other spices desired


Noodles not included in nutrition calculation.


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.

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