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Hot and Sour Soup

with Mustard Greens & Crispy Tofu

dinner

Seasonal Menu Quick and Easy Spring Recipes Winter Recipes High-Protein Nut-Free Chinese Soup Leafy Greens Pasta Root Vegetables Tofu Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
570
FAT
19g
CARBOHYDRATES
64g
PROTEIN
33g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® Organic Extra Firm Tofu
  2. 1 oz fresh ginger
  3. 3 garlic cloves
  4. 1 scallion
  5. 1 carrot
  6. 8 oz mustard greens
  7. 5 oz fresh ramen noodles
  8. 1 tsp vegetable broth concentrate
  9. 1 tbsp tamari
  10. 1 tbsp sesame oil
  11. 2 tbsp shao xing rice wine
  12. 2 tbsp red wine vinegar
  13. 4 tsp chile garlic sauce
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan

INSTRUCTIONS

1
Prepare vegetables

Bring a medium saucepan of salted water to a boil for the ramen noodles. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and mince the ginger and garlic. Thinly slice the scallion, keeping the whites and greens separate. Peel and cut the carrot into matchsticks. Destem and roughly chop the mustard greens.

2
Crisp the tofu

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tofu and a pinch of salt and pepper and cook, tossing occasionally, until browned in places, about 3 to 4 minutes. Transfer crispy tofu to a paper towel lined-plate.

3
Cook the noodles

Once the water is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain the noodles and run under cool water to stop the cooking process.

4
Start the broth

Rinse and dry the saucepan and return to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced ginger, garlic, and just the sliced scallion whites. Cook until fragrant, about 1 to 2 minutes.

5
Finish the broth

Add the matchstick carrots, vegetable broth concentrate, tamari, sesame oil, rice wine, red wine vinegar, chile garlic sauce, and 2 cups water. Bring the broth to a boil, add the chopped mustard greens, and reduce heat to low. Cook, stirring occasionally, until the greens are tender, about 2 to 3 minutes.

6
Serve

Divide the noodles between shallow bowls. Ladle in the hot and sour soup. Top with crispy tofu and sliced scallion greens. Soup’s on!