Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
5 1/4 cups (1315 mL) reduced-sodium chicken broth or vegetable broth
3 slices (1/4 inch/5 millimeters thick) peeled fresh ginger
2 garlic cloves, crushed and peeled
1/4 teaspoon (2 mL) crushed red pepper
2 teaspoons canola oil
4 ounces (125 grams) fresh shiitake mushrooms, stems reoved, wiped clean, and sliced
3 cups sliced napa cabbage (1/2 medium) or green cabbage (1/2 medium)
8 ounces (225 grams) firm regular tofu, drained, patted dry, cut into 3/4-inch (2.5-centimetre) cubes
1 cup shredded carrots (2-4 medium)
2 teaspoons reduced -sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
4 ounces (125 grams) whole wheat linguine or spaghetti
1/4 cup chopped scallions (2 medium)
- Bring a large pot of lightly salted water to a boil.
- Bring the broth to a simmer in a large saucepan. Add the ginger, garlic, and red pepper. Partially cover and simmer over medium-low heat for 15 minutes to intensify flavour. Strain the broth through a sieve into another large saucepan and discard the solids.
- Heat the oil in large nonstick skillet over high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 5 minutes. Add the cabbage and cook, stirring often, until almost tender, 2 to 3 minutes. Add to the infused broth in the saucepan. Simmer, partially covered, over medium-low heat until cabbage is tender, about 5 minutes. Add the tofu and carrots and heat through. Stir in the soy sauuce, vinegar, and sesame oil.
- Meanwhile, cook the linguine (or spaghetti) in the boiling water until al dente (just tender), 6 to 9 minutes, or according to package directions. Drain the linguine and divide among 4 large soup bowls. Ladle the soup over the noodles and garnish each serving with scallions. One serving is 1 1/2 cups.
Imported on 2011-01-20 20:26:46 — Original ID:1697