Tofu, Eggplant and Shiitake Noodle Soup Recipe

Name: Tofu, Eggplant and Shiitake Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable broth; 2 cups water; 2 whole lemongrass stalks, thinly sliced; Six 1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger; 1/4 cup low-sodium soy sauce; Freshly ground white pepper; 4 ounces rice vermicelli; 1/4 cup vegetable oil; 1 pound small eggplant, peeled and cut into 1-inch cubes; 1/4 pound shiitake mushrooms, stemmed and caps quartered; Salt; 2 garlic cloves, very finely chopped; 1 pound firm tofu, cut into 1-inch cubes; 1/2 pound napa cabbage, shredded (8 cups); 1/2 cup bean sprouts; 1/4 cup cilantro leaves; 2 tablespoons mint leaves, torn; Lime wedges and hot sauce, for serving

Servings: persons

3 cups vegetable broth
2 cups water
2 whole lemongrass stalks, thinly sliced
Six 1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger
1/4 cup low-sodium soy sauce
Freshly ground white pepper
4 ounces rice vermicelli
1/4 cup vegetable oil
1 pound small eggplant, peeled and cut into 1-inch cubes
1/4 pound shiitake mushrooms, stemmed and caps quartered
Salt
2 garlic cloves, very finely chopped
1 pound firm tofu, cut into 1-inch cubes
1/2 pound napa cabbage, shredded (8 cups)
1/2 cup bean sprouts
1/4 cup cilantro leaves
2 tablespoons mint leaves, torn
Lime wedges and hot sauce, for serving

1
In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger and soy sauce and season generously with white pepper.
2
Bring to a simmer, cover and cook over low heat until flavorful, about 20 minutes.
3
Strain the broth into a heatproof bowl, pressing on the solids.
4
Discard the solids.
5
Meanwhile, bring a medium saucepan of water to a boil.
6
Cook the rice vermicelli until al dente, about 5 minutes.
7
Drain and cool under running water.
8
Wipe out the soup pot and heat the vegetable oil.
9
Add the eggplant and shiitake mushrooms, season with salt and white pepper and cook the vegetables over high heat, stirring occasionally, until softened and browned, about 8 minutes.
10
Stir in the chopped ginger and garlic and cook until fragrant, about 1 minute.
11
Add the tofu and cook, stirring gently once or twice, until lightly browned, about 4 minutes.
12
Add the vegetable broth along with the cabbage and noodles and simmer just until the cabbage is wilted, about 2 minutes longer.
13
Stir in the bean sprouts, cilantro and mint and season the soup with salt and white pepper.
14
Serve the soup in deep bowls, passing lime wedges and hot sauce at the table.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups vegetable broth, 2 cups water, 2 whole lemongrass stalks, thinly sliced, Six 1/4-inch-thick slices of fresh ginger, smashed lightly, plus 1 1/2 teaspoons very finely chopped fresh ginger, and more.

Yes, Tofu, Eggplant and Shiitake Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu, Eggplant and Shiitake Noodle Soup

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