Ginger Chinese Noodle Soup
Recipe by Chef Jim Coleman
Cellophane noodles are made from mung beans, but they got their name from they way they resemble cellophane when soaked. Substitute thinly sliced tofu for the ham and vegetable broth for the chicken and you also have Meatless Monday covered.
- 3 ounces cellophane noodles
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 thin carrot sliced diagonal
- 1 teaspoon minced fresh ginger
- 2 teaspoons minced garlic
- 4 cups vegetable broth
- ½ cup tempeh cut into strips
- ¼ cup diced soy bacon
- 2 cups chopped spinach
- ½ cup thinly sliced mushrooms
- 1 cup snow peas
- 1 teaspoon Asian sesame oil
- 1 teaspoon rice vinegar
- 2 green onions thinly sliced
- 1 tablespoon soy sauce
- 1. Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly.
- 2. Heat oil in wok or deep large skillet over medium heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir-fry 30 seconds. Add stock and soy sauce. Cover and boil 2 minutes.
- 3. Add tempeh, soy bacon, spinach, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes.
- 4. Add snow peas, cover and let steep until vegetables are crisp and tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls and sprinkle with green onions.