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Post by chief_cook2 on Jan 22, 2003 13:20:17 GMT -6
Ingredients: 4 oz dried eggless wheat noodles - 4 oz tofu, cubed - 1/2-inch piece fresh ginger, grated - 3 inch dried wakame seaweed - 2 cloves garlic, mashed - 2 scallions, sliced diagonally - 1 carrot, thinly sliced - 1 cup mushroom, thinly sliced - 2 Tbs sunflower oil - 1 Tbs dry sherry - 1 Tbs soy sauce - 5 cups vegetable stock - 2 Tbs miso.
1. Soak the wakame in cold water for 10-15 minutes and then cut it into thin strips. Heat the oil in a wok and stir fry the tofu cubes until browned. Drain and set aside.
2. In the same oil, stir-fry all the vegetables for 2 minutes, over medium heat. Pour in the stock, soy sauce and sherry. Cook an additional 5 minutes, until vegetables are crisp tender.
3. Add the dry noodles to the soup, bring to a boil and simmer for 3 minutes. Add the tofu cubes and cook for another minute.
4. Take 1/4 cup of stock from the soup, and dissolve the miso into it. Add it to the soup, and turn off the heat immediately.
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