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Ingredients
1 teaspoon sesame oil
2 shallots, minced
1 inch fresh gingerroot, peeled and minced
2 cups mushroom broth (see recipe)
4 cups chicken broth
1 teaspoon soy sauce
¼ teaspoon rice vinegar or white-wine vinegar
¼ teaspoon chili-pepper sauce or Chinese chili-pepper paste
4 cups cooked cellophane noodles or angle-hair pasta
2 cakes tofu
1 bunch coriander, minced
8 scallions, minced
Nutritional analysis per serving (4 servings)
103 grams carbs; 7 milligrams cholesterol; 668 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 10 grams fiber; 479 milligrams sodium; 37 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3 minutes. Add the two broths, soy sauce, vinegar and chili-pepper sauce and simmer for 10 minutes.
- Step 2
Cook the noodles until tender, drain, cool under running water and add to the broth. Cut the tofu cakes into ½-inch squares and add, along with the coriander. Simmer for 1 minute, ladle into large soup bowls and serve, garnished with minced scallions.
Private Notes