need tofu soup recipe

[Guest guest]

Anyone have any soup recipes that feature tofu -- preferably vegetable

or asparagus recipes? Thanks so much.

Mary in Atlanta

[Guest guest]

At 02:38 PM 1/17/2009, you wrote:

>Anyone have any soup recipes that feature tofu -- preferably vegetable

>or asparagus recipes? Thanks so much.

>Mary in Atlanta

 

Here's a couple I found:

 

Title: TOFU NOODLE SOUP

Categories: Soups, Vegetarian, Vegetables

Yield: 6 Servings MM#: 3393

 

1/2 lb Firm tofu 1/2 ts Dried thyme

2 c Noodles made without egg 1/2 ts Rubbed sage

5 c Vegetable stock or bouillon 1 Bay leaf

1 md Carrot; chopped 1 ts Fine sea salt

1 Celery rib, with leaves 1/4 ts Freshly ground black pepper

-- chopped 1 lb Fresh peas; shelled, -OR-

1 md Onion; chopped 1 c -(thawed) frozen peas

2 Garlic cloves; minced 1/2 c Finely chopped

fresh parsley

1/2 ts Dried marjoram

 

Drain and rinse the tofu. Put the tofu in a plastic bag or container,

close it tightly, and freeze until the tofu is frozen hard. Remove the bag

or container from the freezer and put it in a bowl of hot water, or let the

tofu thaw at room temperature. Gently squeeze the water from the tofu,

using your hands, and then squeeze it dry between two towels. Cut the tofu

into 1/2-inch cubes.

 

In a large pot of lightly salted boiling water, cook the noodles just until

tender, about 8 minutes. Drain, rinse well under cold running water, and

drain again.

 

In a large pot of lightly salted boiling water, cook the noodles just until

tender, about 8 minutes. Drain, rinse well under cold running water, and

drain again.

 

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic,

marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over

medium heat and cook for 5 minutes.

 

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for

2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove

the bay leaf and serve immediately.

 

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton

and Friends) Typed for you by Karen Mintzias

 

-------------------------

 

Title: ORIENTAL STEW

Categories: Soups, Vegetables

Yield: 6 Servings MM#: 3228

 

5 c Vegetable Stock 1 c Broccoli florets

1 x Sm Onion, thinly sliced * 1 x Carrot, shredded

2 x Cloves Garlic, minced 1 c Sliced Mushrooms (3 oz)

1 T Minced Gingeroot 1/2 c Peas

1 1/2 T Soy sauce 2 oz Buckwheat Noodles (1/2 cup)

3 x Stalks Bok Choy ** 1/2 lb Firm Tofu, cut in

1/2 " cubes

1 x Sweet red Pepper, julienned 1/4 c Watercress leaves

 

* or 2 scallions, chopped

** diagonally sliced, also shred leaves

 

GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted

sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place

1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and

bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir

in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add

remaining ingredients. Test for doneness: noodles should be softened;

vegetables should remain crisp/tender. Timing - about 8 minutes. Top each

serving with one of the garnishes.

 

VARIATIONS: - substitute 1 c cooked

brown rice for the buckwheat noodles ~ substitute or add other vegetables

such as chopped green peppers, chopped water chestnut, chopped jicama root,

shredded spinach, chopped celery, or bamboo shoots. ~ to shorten prep time,

use only 2 vegetables- onion and peas ~ for a " hotter " soup, subst. 1/2-1 t

dry crushed red pepper ~ stir in 1 t toasted Sesame Oil or 1/2 t Chinese

hot oil just before serving ~ for additional protein and flavor, stir Egg

Threads into soup just before serving EGG THREADS: In a small skillet, heat

a little margarine. When it begins to bubble, add 1 egg beaten with a

little cold water. Tilt the pan so the yolk mixture coats it in a thin

layer, the thinner the better. When the egg is lightly cooked, turn it out

onto a cutting board. Slice it into very thin strips with a sharp knife.

(makes about 1/3 cup)