Hot and Sour Chinese Ramen Tofu Vegetable Soup
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
  1. Drain liquid thoroughly from tofu and cut into ½-inch cubes
  2. Put the peanut oil into a wok and heat over high
  3. Add the tofu and cook until browned, about 4 to 5 minutes
  4. Remove tofu and let drain on paper towels
  5. Add the garlic and carrots and stir-fry for 2 minutes
  6. Stir in the cabbage, reduce heat to medium and cook 2 minutes
  7. Pour in the broth and increase heat
  8. Break the Ramen noodles into smaller pieces, add to the wok and cook until tender
  9. Taste for seasoning and add salt and freshly ground black pepper as desired
  10. Put the tofu back into the wok and mix everything together
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