Ingredients
-
1
-
3/4
-
1/2
-
1/2
-
1/4
-
1/4
-
12
-
1/2
-
1/2
-
1
-
-
-
-
-
Directions
Dofu Cai Mian (Tofu Vegetable Noodle Soup, Two Versions), A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock — plus, this has a sweet-spicy and a hot-spicy variation here!, One of my favorite recipes to make a giant pot of and then eat for the rest of the week! (Just have to boil noodles every night.) I also did some substituting: bamboo shoots and baby corn instead of broccoli and carrots, and I’ll often throw in whatever leafy green looks good, not necessarily spinach. And I mix spices and use soba for my noodle as well. But that’s one of the great things about this recipe: you can throw in whatever you want, and it doesn’t have to be the same each time! Highly recommended!, One of my favorite recipes to make a giant pot of and then eat for the rest of the week! (Just have to boil noodles every night.) I also did some substituting: bamboo shoots and baby corn instead of broccoli and carrots, and I’ll often throw in whatever leafy green looks good, not necessarily spinach. And I mix spices and use soba for my noodle as well. But that’s one of the great things about this recipe: you can throw in whatever you want, and it doesn’t have to be the same each time! Highly recommended!
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Steps
|
1
Done
|
Bring Stock to a Roiling Boil. |
|
2
Done
|
Add Spices to Taste. For a Hotpot Style Soup, Use Ginger, Garlic, Szechuan Sauce or Chili Paste, and Chili Oil. For a Darker, Sweet-Spicy Taste, Use Ginger, Garlic, Five Spice Powder, Sesame Oil, and Some Extra Soy Sauce. |
|
3
Done
|
Add Noodles and Cubed Tofu, Simmer a Few Minutes to Allow Flavors to Blend and Noodles to Cook Partway While You Get Vegetables Together. |
|
4
Done
|
Add All Vegetables, Excluding Spinach. |
|
5
Done
|
Simmer. |
|
6
Done
|
Add Spinach, Simmer Until Just Tender. |
|
7
Done
|
Serve Hot. |
