Xinjiang Chinese · China

Boiled Noodle Soup with Vegetables and Tofu

Name: Boiled Noodle Soup with Vegetables and Tofu
Total time: 30 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 200g egg noodles; 300g firm tofu; 1 cup shredded cabbage; 1 carrot; 1 green onion; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 4 cups chicken or vegetable broth

A hearty noodle soup with soft tofu, fresh vegetables, and savory broth.

30 minutes4 servings

Boiled Noodle Soup with Vegetables and Tofu — Photo: misocrazy from Din Tai Fung Dumpling House in South Baldwin Avenue Arcadia, California · CC BY 2.0

Method

Cook noodles according to package instructions.
Cube tofu and blanch in boiling water for 2 minutes.
In a pot, add broth, soy sauce, vinegar, and sesame oil.
Add cabbage, carrot, and tofu. Simmer for 5 minutes.
Serve noodles in soup.

Soups Mains Vegetarian China recipes

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