Updated 02/26/2013 05:00 AM
Recipe: Carrot, Broccoli, Ginger and Tofu Soup with Egg Noodles
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4 cups small broccoli florets
1 cup diced onion
3 large cloves garlic, thinly sliced
2 cups peeled, thinly sliced carrots
3 Tbs peeled, finely minced ginger
1 Tbs olive oil for sauteing onions
4 cups low sodium vegetable broth
1 14-ounce block firm tofu
2 cups dried egg noodles (cooked according to directions)
Get a large pot of water going for the egg noodles.
Cut and mince all the vegetables. You need 4 cups small broccoli florets, 1 cup diced onion, 3 large peeled thinly sliced cloves of garlic, 2 cups peeled and thinly sliced carrots and about 3 Tbs peeled and finely minced fresh ginger.
Add a splash of olive oil to a large heavy bottomed soup pot, add the onion and cook that along on medium heat to soften.
At that point, add the carrots, garlic and 4 cups of vegetable broth and bring it up to a simmer.
The idea is to cook that along until the carrots are just about cooked through and, while that's happening, drain one 14-ounce block of firm tofu and cut it into 1/2-inch cubes.
Adjust the heat on the soup so it's at a nice steady simmer and, at this point, once the water comes to a boil, add about 2 cups of egg noodles and get those going.
The egg noodles are going to take about 8 minutes to cook and, once the carrots are soft to the tooth, add the broccoli, minced ginger and tofu and cook that along until the broccoli is tender crisp.
Drain and divide cooked egg noodles into bowls and ladle soup over top.
Serve with rice instead of egg noodles if you like.