Tofu Noodle Soup
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Soap
Cuisine: Oriental
Key Ingredients:
Tofu
Noodles
Fresh red chillies
Cabbage
Button mushrooms
Carrot
Tomato
Spring onions
About Tofu Noodle Soup
Table of Contents
Protein rich tofu and
nutrient rich vegetables make this soup very healthy especially for kids
- Tofu 60 gms
- Noodles, boiled 100 gms
- Oil 2 tbsps
- Garlic, chopped 1 tsp
Step 1.Heat oil in a deep non-stick wok, add garlic and saute for 1 minute. Add onion and saute till translucent. Add ginger, red and green chillies, mix and saute for 1 minute.
Step 2.Add cabbage and vegetable stock and mix.
Read MoreIngredients
- Tofu 60 gms
- Noodles, boiled 100 gms
- Oil 2 tbsps
- Garlic, chopped 1 tsp
- Onion, chopped 2 tbsps
- Ginger, chopped ½ tsp
- Fresh red chillies, chopped ½ tsp
- Green chillies, chopped ½ tsp
- Cabbage, shredded 2 leaves
- Vegetable stock 3 cups
- Button mushrooms, sliced 4
- Small carrot, chopped ½
- Tomato, skinned, seeded and chopped ¼ cup
- Salt to taste
- Seasoning cube 1
- Black pepper powde ½ tsp
- Spring onions, chopped 3
- Fresh coriander leaves a few
How to Make Tofu Noodle Soup (Stepwise Photos)
Method
- Heat oil in a deep non-stick wok, add garlic and saute for 1 minute. Add onion and saute till translucent. Add ginger, red and green chillies, mix and saute for 1 minute.
- Add cabbage and vegetable stock and mix.
- Add mushrooms, carrot, tomato, tofu and noodles and mix. Once the mixture comes to a boil let it cook for 5 minutes.
- Add salt, seasoning cube and black pepper powder, mix and simmer for 2-3 minutes.
- Transfer the soup into a serving bowl, garnish with spring onion and coriander leaves. Serve piping hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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