Try this Chinese Noodle Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 c Vegetable stock; 8 oz Chinese wheat-flour noodles; 4 oz Oyster mushrooms stems removed and discarded tops cut into 1/4-inch-wide; 20 Snow peas stems and strings removed; 1/2 c carrot Coarsely shredded; 2 md Scallions chopped; 1/4 c Red Bell Pepper diced; 2 tb Low-sodium soy sauce or to; 1 ts Garlic minced; 1/2 ts Red pepper flakes or to; 1/8 ts Ground white pepper or to; 12 oz Silken extra-firm tofu cut into 1/2-inch cubes; 2 ts Dark sesame oil; Garnish (optional); scallions Chopped; sesame seeds Toasted

Find the most delicious recipes here

INGREDIENTS

8 c Vegetable stock
8 oz Chinese wheat-flour noodles
4 oz Oyster mushrooms ; stems removed and discarded tops cut into 1/4-inch-wide
20 Snow peas ; stems and strings removed
1/2 c carrot ; Coarsely shredded
2 md Scallions ; chopped
1/4 c Red Bell Pepper ; diced
2 tb Low-sodium soy sauce ; or to
1 ts Garlic ; minced
1/2 ts Red pepper flakes ; or to
1/8 ts Ground white pepper ; or to
12 oz Silken extra-firm tofu ; cut into 1/2-inch cubes
2 ts Dark sesame oil
Garnish ; (optional)
scallions ; Chopped
sesame seeds ; Toasted

Servings

INSTRUCTIONS

Makes 6 servings The typical proportion of broth to solid ingredients is reversed in this soup. Here a large helping of noodles fills the bowls, then the spicy broth, tofu, and vegetables are poured atop. Make nothing else for dinner! Serve the soup in large bowls with chopsticks and Chinese soupspoons. Adjust the amount of red pepper flakes if you prefer your soup less fiery. Pour the vegetable stock into a large saucepan or Dutch oven; cover and heat over high heat just until the liquid comes to a boil. Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell pepper, soy sauce, garlic, red pepper flakes, and white pepper. When the liquid returns to a boil, reduce the heat to medium cover and cook until the noodles and vegetables are tender, about 5 minutes. Gently stir in the tofu cubes and sesame oil; heat until the tofu is warm. Adjust the seasonings to taste. To serve, use tongs to fill large soup bowls with the cooked noodles. Ladle the broth, tofu, and vegetables over the noodles. ADVANCE PREPARATION: This soup is best when prepared just before serving. Covered and refrigerated, it will keep for up to 1 day. After standing, the stock becomes absorbed into the noodles; add more as needed when reheating. VARIATIONS: Substitute white or shiitake mushrooms for the oyster mushrooms. Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52 Converted by MM_Buster v2.0n.

NOTES

Alert editor

Chinese Noodle Soup

8 c Vegetable stock
8 oz Chinese wheat-flour noodles
4 oz Oyster mushrooms stems removed and discarded tops cut into 1/4-inch-wide
20 Snow peas stems and strings removed
1/2 c carrot Coarsely shredded
2 md Scallions chopped
1/4 c Red Bell Pepper diced
2 tb Low-sodium soy sauce or to
1 ts Garlic minced
1/2 ts Red pepper flakes or to
1/8 ts Ground white pepper or to
12 oz Silken extra-firm tofu cut into 1/2-inch cubes
2 ts Dark sesame oil
 Garnish (optional)
 scallions Chopped
 sesame seeds Toasted

Makes 6 servings    The typical proportion of broth to solid ingredients is reversed in  this soup. Here a large helping of noodles fills the bowls, then the  spicy broth, tofu, and vegetables are poured atop. Make nothing else  for dinner! Serve the soup in large bowls with chopsticks and Chinese  soupspoons. Adjust the amount of red pepper flakes if you prefer your  soup less fiery.    Pour the vegetable stock into a large saucepan or Dutch oven; cover  and heat over high heat just until the liquid comes to a boil.    Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell  pepper, soy sauce, garlic, red pepper flakes, and white pepper. When  the liquid returns to a boil, reduce the heat to medium cover and  cook until the noodles and vegetables are tender, about 5 minutes.    Gently stir in the tofu cubes and sesame oil; heat until the tofu is  warm. Adjust the seasonings to taste.    To serve, use tongs to fill large soup bowls with the cooked noodles.  Ladle the broth, tofu, and vegetables over the noodles.    ADVANCE PREPARATION: This soup is best when prepared just before  serving. Covered and refrigerated, it will keep for up to 1 day.  After standing, the stock becomes absorbed into the noodles; add more  as needed when reheating.    VARIATIONS: Substitute white or shiitake mushrooms for the oyster  mushrooms.    Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from  fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0  Fruit; 1 1/2 Fat; 0 Other Carbohydrates    Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 52      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (503g)
Recipe Makes: 6

Calories: 311
Calories from Fat: 129 (41%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 7.8g
Cholesterol 0mg		0 %
Sodium 1623mg		56 %
Potassium 410mg		11 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 3g	12 %
	Sugars, other 33.6g
Protein 10.9g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 311

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe