Hot and Sour Chinese Ramen Tofu Vegetable Soup
Author: eSoupRecipes.com
Recipe type: Soup
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 6
- 1 Napa cabbage, cut into thin strips, washed and rinsed thoroughly
- 1 quart Swanson Chinese Hot & Sour broth
- 2 tablespoons peanut oil
- 1 package extra firm Tofu, drained and cut into ½-inch cubes
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced thin
- 1 package Ramen noodles, any flavor (save spice packet for another use)
- Salt and black pepper
- Drain liquid thoroughly from tofu and cut into ½-inch cubes
- Put the peanut oil into a wok and heat over high
- Add the tofu and cook until browned, about 4 to 5 minutes
- Remove tofu and let drain on paper towels
- Add the garlic and carrots and stir-fry for 2 minutes
- Stir in the cabbage, reduce heat to medium and cook 2 minutes
- Pour in the broth and increase heat
- Break the Ramen noodles into smaller pieces, add to the wok and cook until tender
- Taste for seasoning and add salt and freshly ground black pepper as desired
- Put the tofu back into the wok and mix everything together
Recipe by eSoupRecipes at https://esouprecipes.com/hot-and-sour-chinese-ramen-tofu-vegetable-soup
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