Ingredients for Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions
- Frozen Leaf Spinach
- Frozen Broccoli Florets
- Frozen Carrots
- Sliced Mushrooms
- Water Chestnut
- Bamboo Shoot
- Lite Silken Extra Firm Tofu
- Fresh Garlic
- Fresh Ginger
- Chinese Five Spice Powder
- 1 tbsp sesame oil (sweet-spicy version)
- 2 tbsp soy sauce (sweet-spicy version)
- Vegetable Stock
- Cooked Whole Wheat Noodles
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How to Make Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions
- Bring 6 cups of vegetable or chicken stock to a rolling boil in a large pot.
- Add your chosen spice blend (see options below).
- **Hot-Spicy Version:** Stir in 1 tbsp grated ginger, 2 cloves minced garlic, 1 tbsp Szechuan peppercorn sauce, 1-2 tbsp chili paste (adjust to taste), and 1 tbsp chili oil.
- **Sweet-Spicy Version:** Stir in 1 tbsp grated ginger, 2 cloves minced garlic, 1 tsp five-spice powder, 1 tbsp sesame oil, and 2 tbsp soy sauce.
- Add 8 oz dried noodles (your choice of egg noodles, ramen, or similar) and 14 oz cubed firm or extra-firm tofu. Simmer for 5 minutes, allowing flavors to meld and noodles to partially cook. Prepare your vegetables while this simmers.
- Add 1 cup chopped broccoli florets, 1/2 cup sliced carrots, 1/2 cup sliced mushrooms, and 1/2 cup chopped bell peppers. (Feel free to substitute with your favorite vegetables)
- Simmer for 5-7 minutes, or until vegetables are tender-crisp.
- Stir in 2 cups of baby spinach. Simmer until just wilted (about 1-2 minutes).
- Serve immediately and enjoy your delicious Dofu Cai Mian!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
28g
Fat
5g
Carbs
19g
