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Recipes » Soups » Gingered Broccoli Noodle Soup
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Gingered Broccoli Noodle Soup Recipe

Ingredients

  • 3 medium heads broccoli (7 to 8 cups)
  • 1 package of small rice noodles (12-ounce)
  • 16 oz. firm tofu, cut in ¼ to ½ inch cubes
  • 2 two-inch pieces of wakame or alaria seaweed
  • 4 quarts water
  • ¾ cup wheat-free or regular tamari or soy sauce
  • 2 medium onions, diced small (~2½ cups)
  • 4 Tbsp fresh ginger root, minced or finely grated
  • 3 Tbsp mirin (rice cooking wine)
  • 6 medium carrots, diced (~3 cups)
  • 4 medium parsnips, diced (~2 cups)

Instructions

  • 1. Separate broccoli stems from tops. Remove tough outer layer from stems and cut stems into bite-sized pieces. Set aside.
  • 2. Separate broccoli tops into bite-sized pieces and set aside.
  • 3. Cook, strain and cool noodles. Set aside.
  • 4. Sauté tofu in non-stick pan for 3 to 4 minutes. Add 4 teaspoons tamari and sauté another 3 to 4 minutes. Set aside.
  • 5. Place wakame or alaria seaweed in 4 quarts of water and bring to a boil.
  • 6. Lower heat to medium, add onions and cook for 10 minutes.
  • 7. Remove sea vegetable and cut into small pieces, returning it to the pot.
  • 8. Add ginger, remaining tamari and mirin.
  • 9. Continue cooking on medium heat for 5 minutes.
  • 10. Add carrots, parsnips and stems of broccoli. Cook for 2 minutes.
  • 11. Gently stir in noodles and sautéed tofu. Cook for 1 minute.
  • 12. Add broccoli tops. Simmer until broccoli is tender, about 2 or 3 minutes.

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