Schezuan Vegetable Noodle Soup
By Mary McDougall
Serves: 8
Prep Time: 30 min
Cook Time: 15 min
Ingredients
14 Ounce Package
Fresh udon noodles
4 Cups
Water
4 1/2 Cups
Vegetable broth
1 Tbsp
Soy sauce (optional)
1/4 Cup
Rice vinegar
1 1/2 Tsp
Ginger, minced
1/2 Tsp
Garlic, minced
1/4 Tsp
Black pepper
1/8 Tsp
White pepper
1/8 Tsp
Crushed red pepper
1
Sweet onion, cut in half, then thinly sliced
1 1/2 Cups
Fresh mushrooms, sliced
2 Cups
Bok choy, thinly sliced
2 Cups
Broccoli florets
1 Cup
Red bell pepper, sliced
1/2 Cup
Fresh snow peas
12.3 Ounce Package
Extra firm silken tofu, cubed
6
Green onions, sliced in 1 inch pieces
1/2 cup cornstarch mixed in 3/4 cup cold water
2 Tbsp
Fresh cilantro, chopped
Directions
1
Place a large pot of water on to boil. When boiling, drop in udon noodles and cook until tender according to package directions. Drain and set aside.
2
Meanwhile, place the vegetable broth and water in another large soup pot. Add next 7 ingredients (through crushed red pepper) and bring to a boil. Add onion, mushrooms, bok choy, broccoli, bell pepper and snow peas. Cook over medium heat for 12 minutes. Add tofu and green onions. Cook for 3 minutes. Mix in cornstarch mixture while stirring. Cook and stir until thickened slightly. Stir in hot cooked udon and cilantro. Let rest 2 minutes before serving.
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