CHICKEN TOFU SOUP RECIPES

CHICKEN & TOFU NOODLE SOUP| JAMIE OLIVER SOUP RECIPES

Chicken & tofu noodle soup| Jamie Oliver soup recipes image

Fragrant and colourful, this old favourite gets a reboot. If you have time, prepare it a day ahead for next-level flavour. Also referred to as bean curd, tofu is a good source of protein, calcium and phosphorus, all of which are great for bones. It’s also packed with manganese and thiamin (vitamin B1).

Total Time 1 hours 15 minutes

Yield 2

Number Of Ingredients 17

Ingredients

2 shallots
2 cloves of garlic
2 cm piece of ginger
4 free-range chicken thighs skin off, bone in
groundnut oil
sesame oil
1 star anise
2 tablespoons low-salt soy sauce
100 g fine rice noodles
½ a bunch of fresh coriander (15g)
½ a bunch of fresh mint (15g)
100 g tofu
4 spring onions
½ a fresh red chilli
100 g baby spinach
4 seaweed nori sheets
1 lime

Steps:

1. Peel and finely slice the shallots, garlic and ginger. Remove the meat from the chicken thighs, reserving the bones, and slice it into nice thin strips.
2. Place a large pan over a medium–low heat with a good lug of groundnut oil, then fry the shallots, ginger and garlic for 5 minutes, or until soft.
3. Add the chicken with 1 tablespoon of sesame oil and fry for a few minutes more.
4. Throw in the chicken bones and star anise, then cover with 700ml of water. Gently bring to the boil, reduce the heat to low, then cover and simmer for 35 to 40 minutes, or until the chicken is tender.
5. Season the broth with the soy sauce and black pepper. Fish out and discard the bones.
6. Meanwhile, cook the noodles according to the packet instructions, then divide between two deep bowls.
7. Pick the herbs, chop the tofu into 1cm cubes, trim and finely slice the spring onions, then finely slice the chilli.
8. Ladle the broth over the noodles, then top with the herbs, spring onions, chilli, spinach and tofu.
9. Roughly chop and scatter over the nori, then finish with a squeeze of lime, and tuck in!

Nutrition Facts : Calories 629 calories, FatContent 29.4 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 39.7 g protein, CarbohydrateContent 50.4 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.1 g salt, FiberContent 3.3 g fibre

SARAH'S TOFU NOODLE SOUP RECIPE | ALLRECIPES

Sarah's Tofu Noodle Soup Recipe | Allrecipes image

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.

Provided by Sarah Dipity

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons butter
2 cups sliced carrots
1?½ cups chopped onion
1?½ cups chopped celery
1?½ teaspoons minced garlic
12 cups vegetarian chicken-flavored broth
2 cups egg noodles
1 (14 ounce) container extra-firm tofu, drained and cubed
¼ cup raisins
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
¼ teaspoon black pepper
¼ cup cornstarch
3 tablespoons cold water

Steps:

Melt the butter in a stockpot over medium heat. Stir in the carrots, onion, celery, and garlic and cook until just tender, about 10 minutes.
Pour in the broth and bring to a boil over high heat. Once boiling, add the noodles, tofu, raisins, basil, oregano, poultry seasoning, thyme, rosemary, marjoram, and pepper. Dissolve the cornstarch and water in a small bowl. Stir the cornstarch mixture into the soup. Return soup to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 357.9 calories, CarbohydrateContent 49 g, CholesterolContent 29 mg, FatContent 12.9 g, FiberContent 5 g, ProteinContent 17.1 g, SaturatedFatContent 4.5 g, SodiumContent 1484.3 mg, SugarContent 13 g

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SARAH'S TOFU NOODLE SOUP RECIPE | ALLRECIPES

Tastes just like chicken noodle soup but with tofu. I add raisins to this soup, just like grandma used to.
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