Gingered Broccoli Noodle Soup
What You'll Need
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)
How to Make It
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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