Tofu Noodle Soup

[Guest guest]

Tofu Noodle Soup

 

 

120 g (4 1/3 oz)(2 cups) finely shredded Chinese cabbage

350 g (12 1/3 oz) pkt firm tofu, cut into short thin strips

4 green oniuons, trimmed, finely sliced

1/3 cup roughly chopped fresh mint

6 cups water

3 vegetable bouillon cubes, crumbled

1 bunch snake beans, topped, tailed, cut into 4cm lengths

400 g (14 oz) pkt fresh rice noodles

1/3 cup fresh coriander (cilantro) leaves

1 lemon, cut into wedges, to serve

 

 

1. Divide the cabbage, tofu, green onions and mint among deep serving

bowls and set aside.

 

2. Place the water and stock cubes in a medium saucepan, cover and

bring to the boil over high heat. Add the beans and cook, partially

covered, for 1 minute or until tender crisp. Add the noodles and use

chopsticks or forks to separate the strands, and heat through.

 

3. Use tongs to transfer the noodles and beans to the serving bowls.

Ladle the remaining hot stock into the bowls. Top with the coriander

(cilantro) leaves. Serve with the lemon wedges.

 

 

 

TIP: Serve the soup with chilli sauce if you like.

 

 

 

Serves 4.

[Guest guest]

Kim,

 

This sounds good. Please, what are " snake beans " ?

 

Thanks,

Danielle

 

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Thank you. :-)

 

 

Kim <bearhouse5

 

Tuesday, August 14, 2007 4:07:04 AM

Tofu Noodle Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

Tofu Noodle Soup

 

 

 

120 g (4 1/3 oz)(2 cups) finely shredded Chinese cabbage

 

350 g (12 1/3 oz) pkt firm tofu, cut into short thin strips

 

4 green oniuons, trimmed, finely sliced

 

1/3 cup roughly chopped fresh mint

 

6 cups water

 

3 vegetable bouillon cubes, crumbled

 

1 bunch snake beans, topped, tailed, cut into 4cm lengths

 

400 g (14 oz) pkt fresh rice noodles

 

1/3 cup fresh coriander (cilantro) leaves

 

1 lemon, cut into wedges, to serve

 

 

 

1. Divide the cabbage, tofu, green onions and mint among deep serving

 

bowls and set aside.

 

 

 

2. Place the water and stock cubes in a medium saucepan, cover and

 

bring to the boil over high heat. Add the beans and cook, partially

 

covered, for 1 minute or until tender crisp. Add the noodles and use

 

chopsticks or forks to separate the strands, and heat through.

 

 

 

3. Use tongs to transfer the noodles and beans to the serving bowls.

 

Ladle the remaining hot stock into the bowls. Top with the coriander

 

(cilantro) leaves. Serve with the lemon wedges.

 

 

 

TIP: Serve the soup with chilli sauce if you like.

 

 

 

Serves 4.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

Hi Danielle,

 

Snake Bean = Yardlong Bean = Asparagus Bean = Chinese Long Bean

 

Snake beans are long green beans often used in Asian cooking.

 

HTH,

Kim

 

 

, DMHS <dhsellers wrote:

>

> Kim,

>

> This sounds good. Please, what are " snake beans " ?

>

> Thanks,

> Danielle

[Guest guest]

Thank you , Kim!

 

Have a great day.

Danielle