Tofu Noodle Soup Recipes

Steps:

• Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
• While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
• Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.

Steps:

• In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

Steps:

• Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.
• Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.
• Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.
• Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil.

Steps:

• Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
• Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

Steps:

• Heat half the oil in a frying pan over a medium heat. Add the mushrooms and fry for 5-6 mins, or until golden. Transfer to a bowl using a slotted spoon and set aside. Add the remaining oil to the pan and fry the tofu for 3-4 mins, or until evenly golden.
• Mix the miso paste with 325ml boiling water in a jug. Cook the noodles following pack instructions, then drain and transfer to a bowl. Top with the mushrooms and tofu, then pour over the miso broth. Scatter over the spring onions just before serving.