Friday, October 23, 2009

Veg Hot Pot (Noodle Soup)

I love noodle soup. Whats not to love? Warm broth, noodles with tofu and veggies. Yum! This is one soup that is hearty and good for you. My son loves this soup and eats it up whenever we make it. The original recipe can be found on the site. Below is my modified version to fit our palate. The veggies can be varied to your own taste. This is a fast and easy recipe that makes about 5 servings (depending on your appetite).
If you're non-veg, you can throw in chicken potstickers, use chicken broth and omit the tofu for an equally hearty dish.
  • 5 1/4 cup(s) vegetable broth
  • 4 slice(s) (1/4-inch thick) fresh ginger, peeled
  • 2 clove(s) garlic, crushed and peeled
  • 2 cloves garlic minced
  • 2 teaspoon(s) olive oil
  • 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
  • 1 cup each of your favorite veggies (brocolli, onions, spinach, frozen edamame)
  • 3 1/2 ounce(s) Japanese Udon noodles
  • 1 package(s) (14-ounce) firm tofu, drained, patted dry and cut into 1/2-inch cubes
  • 4 teaspoon(s) rice vinegar
  • 2 teaspoon(s) reduced-sodium soy sauce
  • 1 teaspoon(s) toasted sesame oil
  • 1/4 cup(s) chopped scallions, for garnish (optional)
  1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onions and crushed garlic and red pepper (if using). Cook, stirring often, until tender, 3 to 5 minutes. Add other veggies; cook, stirring often, until tender, 3 to 4 minutes.
    Add the veggie mixture to the broth. Add noodles, reduce heat to medium-low and simmer until noodles are cooked. Add tofu; simmer until heated through, about 2 minutes. Stir in vinegar to taste, soy sauce and sesame oil.
  3. Serve garnished with scallions.

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