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Tofu and Vegetable Soup with Cellophane Noodles

See full recipe on: Kitchen Daily



Ingredients

For vegetable stock:
20 large dried black chinese mushrooms (shiitake)
12 cups boiling-hot water
1 bunch cilantro
4 carrots, coarsely chopped
4 celery ribs, coarsely chopped
2 large leeks, (white and pale green parts only), coarsely chopped
1 (3-inch) piece ginger, chopped
For soup:
3 ounces very thin bean thread noodles (3 small skeins; also known as cellophane, glass, or mung bean noodles)
1/4 cup soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons chinese rice wine or dry sherry
1 teaspoon sugar
1/2 teaspoon salt
1 (14- to 18-ounces) package soft tofu (not silken)
4 cups chopped napa cabbage leaves
2 ounces snow peas, trimmed and halved, diagonally (1 1/2 cups)
1 cup frozen peas, thawed

Nutrition 8 servings

Per Serving % Daily Value
Calories 172
Fat 2g 3%
Carbs 31g 10%
Protein 7g 15%
Fiber 5g 20%
Cholesterol
Sodium 663mg 27%
     
Fat
Carbs
Protein

Preparation






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